To me, American sweets are super sweet. To me, American sweets are super sweet.
Duh! They are supposed to be!
Yeah, I do realize that, but also, I do have a European palette and therefore am not used to the kind of sweetness Americans are. Your sweets are sweeter than European sweets. So I usually can’t eat a lot and there is an abundance of stuff I don’t touch at all because it is just too much.
But cookies, those crunchy, crispy, gooey, sweet, soft, sugary treats, now those I can’t resist. And I finally found THE PERFECT cookie recipe. I love to add all kinds of stuff, like almonds, cranberries or other nuts, dried fruits and different types of chocolate etc. Those white chocolate cranberry almond and macadamia cookies pack the perfect mix of crunchy and soft, gooey and crispy, sweet and tart. Absolutely heavenly. Here’s how to make them…
1 cup butter
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup coarsely chopped nuts each – macadamia and almond
1/2 cup white chocolate chips
1/2 cup dried cranberries or craisins
⦁ Brown half of the butter and when done, take off the stove and let cool a little bit.
⦁ With a mixer cream the remaining butter together with the sugar, until light and fluffy. Add the vanilla extract and the molasses and stir, until well mixed and then add the slightly cooled brown butter and the brown sugar and then mix again. Now add the egg and the yolk and mix a little more, until the dough is thick, yet fluffy.
⦁ Mix the baking soda, flour, and salt together in another bowl, add to the dough mixture and beat, until just incorporated. At the end, add the chocolate chips, nuts, and fruit and fold dough with a spatula, until everything is evenly mixed.
⦁ Cover bowl and let chill in the fridge for about 30 minutes or until the oven has preheated to 375 degrees.
⦁ Roll tablespoons of the dough into balls and space about 2 inches apart on a baking sheet. Bake the cookies for 12 – 14 minutes or until they have spread out and are just slightly browned but still soft on the inside.
Cool completely before storing. Enjoy!