Brown butter adds a whole new dimension to this already winning combination of flavors and textures.
Cream together the softened brown butter along with the sugars until smooth and creamy.
Chop the nuts and dried cranberries as small or as large as you like.
A cookie baller makes the cookies a perfect shape every time, as well it ensures all cookies will bake at the same time.
|Cranberry, White Chocolate & Macadamia Nut Cookies|| || |
- Refer to our Brown Butter recipe for a detailed explanation on how to prepare it.
- Cream together the softened (not melted) browned butter and sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition, and the vanilla.
- In another bowl whisk together flour, gum, soda and salt. Stir into butter mixture until well combined. Fold in cranberries, chocolate and nuts. Let dough chill in fridge for 30 minutes.
- Roll dough into balls and place on a parchment lined baking sheet. Flatten each to ½” then bake at 350°F for 10-12 minutes.