Yield:
25-30 3-inch Cookies
I came up with the recipe as a way to use up all the extra macadamia nuts my mother-in-law sends my wife and I each holiday season. Even though I’m know for using dark chocolate, I really like the way white chocolate works with this recipe. Enjoy!

Ingredients:
3/4 C Butter (softened)
1/2 C Light Brown Sugar (packed)
8oz Premium White Chocolate
1 1/2 C All-Purpose Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3 T Granulated Sugar
1 Large Egg
1 tsp Vanilla Extract
1/2 C Macadamia Nuts (coarsely chopped)

Method
- Preheat oven to 325°F.
- In 8-inch sauté pan, bring butter to golden brown (~5 to 8 minutes).
- Stir in brown sugar and let stand in refrigerator for 45 minutes.
- Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
- Combine flour, baking powder, baking soda and salt. Set aside.
- Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
- Beat in egg and vanilla.
- Beat in dry ingredients.
- Add grated white chocolate and macadamia nuts. Stir until combined.
- Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. Place on non-stick cookie sheet, spaced 3-inches apart.
- Bake for 15-20 minutes. Cool on rack.
- Store in an airtight container at room temperature for up to one week.