|A challenger appears|
Since it wasn't planned, I also didn't have everything I really needed on hand; nor everything prepped at room temperature, which is very important for baking. Happily, my substitute addition of cream cheese to the butter absolutely makes this recipe and it also gives me the opportunity to share some helpful tricks I've picked up for just such an occasion.
These cookies have it all: the crispy, crumbly outside conceals a surprisingly tender center, the cream cheese combined with the white chocolate makes it ever so slightly redolent of cheesecake, toasted macadamia nuts are a dream and the cranberry and lime add the hint of piquancy necessary to keep things from being entirely too sweet. I dare you to eat just one. I think I ate half a dozen when first baking them and then had to go lie down, pining for a salad.
Cranberry, white chocolate, macadamia nut, lime cookies
One last bit of advice: I love using whole wheat flour and turbinado sugar because I like to pretend they make the cookies healthy, but they also add character. Don't believe me? Try a smell test. Wave your nose over a bag of white sugar: stale, chemical blankness. Take a whiff of a bag of turbinado sugar: smoky, molasses-y, complex. Yes.
8 tbs (1 stick) butter, at room temperature
8 oz cream cheese, at room temperature
1 3/4 c turbinado sugar
Zest of 1 lime
1 tbs vanilla extract
2 large eggs
3 c whole wheat pastry flour
1 tsp baking soda
1 tsp salt
5 oz dried sweetened cranberries
6 oz macadamia nuts, roughly chopped
11 oz white chocolate chips (or chopped bars of white chocolate)
Preheat the oven to 350° and line a pair of baking sheets with silpats. This is of vital importance: since silicon doesn't conduct heat as readily as metal and air, they act as a buffer for perfect cookies, every time. You can see in the next photo how I went without for the first batch. Singed. Use the silpats.
|Forewarned is forearmed|
In another bowl, sift together the flour, baking soda, and salt, then add to the butter mixture, stirring until just combined.
Pour in the cranberries, white chocolate and macadamia nuts and stir to mix.
Allow the cookies to cool on the pans for at least five minutes, after which they should firm up. Remove to wire racks to cool completely (or scarf them down while still warm and crumbling).
Makes about two dozen large cookies.