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    White Chocolate, Cranberry, and Macadamia Nut Cookies

    • Claire Beaufort

      White Chocolate, Cranberry, and Macadamia Nut Cookies: Recipe: I am a little in love with cookies that have dried fruit in them, these sound great! #bonappetit #holidaybaking

    • Stephanie Magee

      White Chocolate, Cranberry, Macadamia Nut Cookies... they had these at work today and they were AMAZING! can't wait to try to make them!

    • Sarah Osborn

      White Chocolate, Cranberry and Macadamia Nut Cookies. You can find the recipe on bon appetit's website.

    • Lindsay Daniel

      White Chocolate, Cranberry, and Macadamia Nut Cookies

    • Meagan Vaynerman

      White Chocolate, Cranberry, and Macadamia Nut Cookies - Bon Appétit (minus the macadamias)

    • Darla Williams

      White Chocolate, Cranberry, and Macadamia Nut Cookies Recipe - KitchenDaily

    • Sarah Hudak

      white chocolate, macadamia, and cranberry cookies

    • Kate Cartia

      White Chocolate, Cranberry, and Macadamia Nut Cookies INGREDIENTS: 3 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3/4 cup sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups dried cranberries (about 6 ounces) 1 1/2 cups white chocolate chips (about 8 1/2 ounces) 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces) PREPARATION Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 1 1/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. DO AHEAD Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

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