Rosanne Barr lives in Hawaii where she bakes macadamia nut cookies for the grandkids
Tribune Media Services
Can you believe it: I ended up on the nut farm! OK, no wise comments.
I'm talking about a real nut farm in Hawaii, where my five kids and five grandkids can ramble around, work up an appetite (I don't have to work at it), and then enjoy some of the luscious macadamia nut cookies that I'll be making for them on Mother's Day.
I know that's backward — they should be making them for me.
Mac nuts are the best — pearly and buttery, with just the right texture and so easy to crunch. Everybody loves them. Of course, that includes the wild pigs that have grudgingly agreed to let Granny (that's me, I still can't believe it), the kids and their pals share the place with them and the wild turkeys.
The gorgeous greenery, the ocean in the distance, the sound of the rain that keeps it all lush and fragrant: It's a sweet slice of heaven, and I hope everyone can find their own little slice of that, wherever they are.
Roseanne's giant white chocolate chip macadamia nut cookies
Prep: 20 minutes
Cook: 18 minutes
Makes: 16 cookies
Ingredients:
1 cup unsalted macadamia nuts, roughly chopped
1/2 cup unsweetened flaked coconut
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1 each: large egg, large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 12-14 minutes per batch. Transfer sheet to wire rack to cool.
Nutrition information:
Per cookie: 409 calories, 55% of calories from fat, 26 g fat, 13 g saturated fat, 60 mg cholesterol, 43 g carbohydrates, 4 g protein, 216 mg sodium, 2 g fiber.
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Roseanne Barr is an award-winning actress, comedian and writer best known for ABC's "Roseanne." One for the Table is an online magazine that specializes in food, politics and love:oneforthetable.com.
Can you believe it: I ended up on the nut farm! OK, no wise comments.
I'm talking about a real nut farm in Hawaii, where my five kids and five grandkids can ramble around, work up an appetite (I don't have to work at it), and then enjoy some of the luscious macadamia nut cookies that I'll be making for them on Mother's Day.
I know that's backward — they should be making them for me.
Mac nuts are the best — pearly and buttery, with just the right texture and so easy to crunch. Everybody loves them. Of course, that includes the wild pigs that have grudgingly agreed to let Granny (that's me, I still can't believe it), the kids and their pals share the place with them and the wild turkeys.
The gorgeous greenery, the ocean in the distance, the sound of the rain that keeps it all lush and fragrant: It's a sweet slice of heaven, and I hope everyone can find their own little slice of that, wherever they are.
Roseanne's giant white chocolate chip macadamia nut cookies
Prep: 20 minutes
Cook: 18 minutes
Makes: 16 cookies
Ingredients:
1 cup unsalted macadamia nuts, roughly chopped
1/2 cup unsweetened flaked coconut
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1 each: large egg, large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.
2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.
3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.
4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 12-14 minutes per batch. Transfer sheet to wire rack to cool.
Nutrition information:
Per cookie: 409 calories, 55% of calories from fat, 26 g fat, 13 g saturated fat, 60 mg cholesterol, 43 g carbohydrates, 4 g protein, 216 mg sodium, 2 g fiber.
----------------------------------------------------------
Roseanne Barr is an award-winning actress, comedian and writer best known for ABC's "Roseanne." One for the Table is an online magazine that specializes in food, politics and love:oneforthetable.com.
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