Last Updated on by
Happy Valentine’s Day!!!!
How sick are you of puffy LOVE balloons and the color pink? Ha Ha.. just kidding
(no, not really).
In honor of this day to celebrate love and togetherness, nothing brings people together like food. Well, there are other things but this is a family page and we just won’t go THERE. Instead, we will cover the next best thing…. SWEETS.
They say that the way to a man’s heart is through his stomach and that is something that this girl can get behind. I am a guilty offender of the Food Is Love mentality so if you are happy..I will feed you. Break up with a girlfriend?.. come over and I will make you mac-n-cheese. Promotion, death, hungover, new boyfriend, common cold? I’ve you covered. Major holidays and special events are no exception so when Valentine’s Day rolls around, I am pleased as pink punch to break out something sugary and comforting.
Now, as you may have noticed this year I have a common theme between my two VDay confectionery creations.. macadamia nuts. As in my White Chocolate Cranberry Nut Fudge, both are chocked full of macadamia nuts and although pistachio nuts are my favorite, that margin is really only by a 0.001%. I LOVE LOVE LOVE macadamia nuts so any excuse to bring a jar (…or three…) into the house under the excuse of “They aren’t for ME.. they are for the Website”, believe me, I will take full advantage of that situation.
So if you combine white chocolate, macadamia nuts, soft baked sugar cookies and a tart raspberry drizzle, what you have is heaven on a plate. Seriously, this cookie is truly the best of all worlds. It’s soft and surgary with chewy chunks of chocolate and then out of nowhere there is the bit of nut and that drizzle is to die for!!
And I can assure you, I take drizzles very seriously.
White Chocolate Macadamia Sugar Cookie with Raspberry Drizzle
You will need:
1 1/2 cup white sugar
2/3 cup butter (cold)
2/3 cup shortening (room temp)
2 tsp vanilla extract
2 3/4 cup cake flour
1 cup all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
2 cups white chocolate chips
1 cup chopped macadamia nuts
Extra sugar for rolling .. natural sugar or colored sugar works really well
1 cup confectionary sugar
3 tbl raspberry jam, seedless
2 tsp milk
Start by preheating your oven to 350 degrees and lightly grease a cookie sheet with non-stick spray.
Cream together sugar, butter and shortening until light and fluffy. Stir in your eggs one at a time and then your orange extract, orange zest and orange juice.
In a separate bowl, combine both of your flours, cornstarch, baking powder and salt. Slowly add in increments to your butter mixture until all of your dry ingredients are incorporated. Add in your chocolate chips and macadamia nuts and stir until all is combined.
Roll dough into a 1 inch ball and then roll in sugar.
Place on the cookie sheet and bake for 7 minutes.. no more, no less! They will seem under-cooked but trust me, they will firm up as they cool. Remove from oven and lightly press the cookies down with the back of spoon or spatula.
Once the cookies have cooled, combine the drizzle ingredients in a small bowl. I use a small whisk to bring it all together but a spoon or fork will work just as well. When your drizzle is combined, either pour it into a bottle with a pour spout (like the generic mustard/ketchup picnic style bottles they sell) or simply drag a fork through your drizzle and wave it over your cookies back and forth to create lines of raspberry.
These cookies are amazing and so easy to make. Share them with someone you love and I wish you all a Happy Valentine’s Day.