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White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
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1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
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# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling -
Edy's Peppermint Ice Cream Bars
Edy's Peppermint Ice Cream Bars
16 oz. pkg. Oreo Cookies
1 stick butter
1 container Edy's Peppermint Ice Cream
1 - 4 oz. Milk Chocolate Bar
1 - 4 oz. White Chocolate Bar
Finely grind Oreo cookies in blender. Mix cookie crumbs and
melted butter. Press into 9 x 13 pan. Place in freezer for approx.
10 minutes or until firm. Spread softened Edy's Ice Cream over
crust. Place in freezer again for approx. 10 minutes or until firm.
Drizzle with melted milk chocolate and white chocolate.
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# Edy's Peppermint Ice Cream Bars
## Ingredients
- 16 oz pkg Oreo Cookies
- 1 stick butter
- 1 container Edy's Peppermint Ice Cream
- 1 - 4 oz Milk Chocolate Bar
- 1 - 4 oz White Chocolate Bar
## Instructions
1. Finely grind Oreo cookies in blender.
2. Mix cookie crumbs and melted butter.
3. Press into a 9 x 13 pan.
4. Place in freezer for approximately 10 minutes or until firm.
5. Spread softened Edy's Ice Cream over crust.
6. Place in freezer again for approximately 10 minutes or until firm.
7. Drizzle with melted milk chocolate and white chocolate.