One thing you don’t see posted here too often are recipes involving nuts.
Unless, of course, you’re looking at me – but that’s an entirely different story………..different……….entirely……..
So why, you might ask yourself, did I bake a batch of nut-filled blondies when there isn’t a single person (aside from me) in this house that can/will eat them? I mean, I could eat them, because I love macadamias (and I’m not allergic) – but I don’t care for white chocolate at all – so again, why? Well, the answer is simple – they were a gift. Someone (no names mentioned) said this type of cookie is his mother’s absolute favorite – and since she was having surgery later in the week, I thought it would be nice for her to have something to look forward to eating while she recovered.
I decided to make them into bar cookies, to minimize the chance of contaminating too many things in the house – since Sabrina is deathly allergic to macadamias (cashews vie for first place on that list). One pan, in and out of the oven, and they were done. Easy peasy.
They looked and smelled delicious, and I would definitely make the recipe again – it was a great batter to work with and obviously would lend itself to any combination of chocolate chips and mix-ins.
Just not white chocolate. Or nuts. 🙂
White Chocolate Macadamia Cranberry Blondies – adapted from six sisters’ stuff
2 sticks unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tbs. vanilla extract
3 cups all-purpose flour
1 tsp baking powder
2 cups white chocolate chips
1 cup macadamia nuts, chopped
1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Line a 9 x 13 pan with foil, spray with nonstick spray, and set aside.
Place the butter and the brown sugar in a bowl and cream together on medium speed until well blended. Add the eggs, one at a time, then beat in the vanilla. Sift together the flour and baking powder. Add the flour mixture to the batter and mix on low speed until a dough is formed. Gently fold the chips, nuts and cranberries into the dough. Scrape the batter into the prepared pan, smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist. Do not over bake.