Mar 2, 2014

cream cheese, white chocolate & macadamia cookies


it's almost embarrassing to announce that i've been absent for another week due to a mean flu. it's been a lousy couple of days, locked inside, not really able to move. my highlight was on saturday, when i went to the supermarket (to buy more bananas and salty pretzels, yay). but i'm definitely feeling better today. the fresh tulips on my table don't hurt to cheer me up, either. and it's sunday, still! a day left. i'm going to do a little home spa treatment too, today. so that i look fresh and like a kiss tomorrow at work. 

people have asked me for this recipe on instagram, so i've finally got around to posting it here. those cookies are really something. i adapted them (totally) from a recipe i found somewhere but don't remember where? i've made them twice so far. the first time around, i accidentally bought salted macadamia nuts. but as they turned out so good, i made the next batch with salted ones as well (that makes two cookie batches in under a week for you, if you're counting...). 

cream cheese, white chocolate & macadamia cookies
makes about 30 cookies

ingredients: 
2 cups (250 g) flour
1 tsp. cornstarch
1 tsp. baking soda
pinch salt 
1/2 cup (120 g) butter
3/4 cup (170 g) sugar (you can use brown sugar, too)
120 g (4 oz) cream cheese (i used the fatty philadelphia)
1 egg
1 tsp. vanilla extract
150 g white chocolate, coarsely chopped
100 g salted macadamia nuts, chopped

directions:
combine flour, cornstarch, baking soda and salt in a small bowl. whisk together. in another bowl, cream together the butter, cream cheese and sugar until smooth and white-ish with a mixer. add the egg and vanilla and combine. work in the dry flour mixture, then fold in the white chocolate and macadamia. chille the dough for 1 to 2 hours. preheat the oven to 180 c / 350 f and line a baking sheet with parchment paper. use a small ice cream spoon to shape little balls, put them on the sheet and press them flat a little with your hands (baking will do the rest to flatten them). leave some space between the cookies as they will spread. bake for 10 to 12 minutes, then transfer to a wire rack to chill. the cookies stay fresh in an airtight container for a couple of days. 

2 comments:

  1. Hey Dear

    Hope you are back on track and the annoying flu is over!

    Good start back at work.

    Hugs
    Corinne Coco’s Cute Corner

    ReplyDelete
    Replies
    1. definitiv ein "must make" cookie. *munchmunch*
      hoffe dir geht's gut, post-holidays?
      xxx

      Delete

thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett