White chocolate macadamia nut cookies

Name: White chocolate macadamia nut cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) vegetable shortening; 3/4 cup (180 ml) packed brown sugar; 1 egg; 1 tablespoon (15 ml) dark rum (or vanilla extract); 1 cup (250 ml) unbleached all purpose white flour; 1/2 teaspoon (2.5 ml) baking soda; 3/4 cup (180 ml) white chocolate chips; 1/2 cup (125 ml) chopped macadamia nuts

Preparation 10 min
Cooking 10 min
Servings 20
Freezing Absolutely

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Ingredients

1/2 cup (125 ml) vegetable shortening
3/4 cup (180 ml) packed brown sugar
1 egg
1 tablespoon (15 ml) dark rum (or vanilla extract)
1 cup (250 ml) unbleached all purpose white flour
1/2 teaspoon (2.5 ml) baking soda
3/4 cup (180 ml) white chocolate chips
1/2 cup (125 ml) chopped macadamia nuts

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Preparation

Preheat the oven to 400°F (200°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and brown sugar for 45 seconds to 1 minute at medium speed. Scrape the sides.
Add the egg and the rum (or vanilla extract) and keep beating for 30 seconds.
In a bowl, combine the flour, baking soda and salt. Still at medium speed, add the flour mix to the bowl and keep beating for 1 minute until smooth. Scrape the sides well to incorporate everything!
Remove the bowl from the mixer, then add the white chocolate chips and macadamia nuts. Mix well with your hands so everything is evenly combined.
On a large ungreased baking sheet, drop a heaping tablespoon of dough, leaving about 1 in (2.5 cm) between each ball. Lightly press down on top of each, then place the sheet in the oven. Bake for 10 minutes, until lightly golden on top. They’ll come out very soft, that’s normal: they firm up as they cool and turn out perfect. Let cool 10 minutes before digging in!