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cran white chocolate cheesecake macadamia cookies

★★★★★ 1
a recipe by
Laurie Gordon
Stillwater, NJ

Many flavors blend into one great big sha-bang. Take your time and follow to the T and you'll have something to brag about!

★★★★★ 1
serves Makes 3 dozen
prep time 1 Hr
cook time 10 Min

Ingredients For cran white chocolate cheesecake macadamia cookies

  • 1/2 c
    crisco baking sticks - butter flavored
  • 1/2 c
    salted sweet cream butter (wal-mart's brand works fine)
  • 3/4 c
    packed brown sugar
  • 1 box
    jello sugar free cheesecake flavor pudding mix (1 oz)
  • 2
  • 1 tsp
    vanilla extract
  • 1 tsp
    brandy (i use e&j brand)
  • 1 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 c
    vanilla or white chocolate chips
  • 1/2 c
    macadamia nuts, chopped (or use one 2-oz pkg. fisher chief's already chopped)
  • frozen cranberries
  • parchment paper

How To Make cran white chocolate cheesecake macadamia cookies

  • 1
    Preheat oven to 350 - make sure oven is pre-heated Line cookie trays with parchment paper
  • 2
    using mixer, cream together the Crisco and the butter Add in the brown sugar and pudding mix until well blended
  • 3
    Add eggs in one at a time until well incorporated
  • 4
    Add in the vanilla and brandy and mix well
  • 5
    Sift together the flour and baking soda, the slowly blend in to main mixture on a low setting scraping the bowl with a spatula often
  • 6
    Stir in the white chips and macadamia nuts making sure they are mixed in completely.
  • 7
    Drop cookies by tbsp full onto prepared parchment paper (do NOT spray parchment paper with any cooking spray) Microwave whole frozen cranberries in batches about 7 at a time for 45 seconds then drain on paper towel. Bury one whole cranberry in the center of each unbaked cookie so it's well secured.
  • 8
    Bake at 350 degrees for 7 to 10 minutes watching carefully as you don't want to overbake. Baking time will depend on your oven ~ Cool so the cranberry doesn't burn anyone's mouth then ENJOY! ! !

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