Print Options

Back to White Chocolate Nut Crackles >

Include these items:

Select reviews >

Taste of Home Logo

White Chocolate Nut Crackles

 White Chocolate Nut Crackles
An aunt and I baked a similar cookie often when I was growing up. Through the years, I added the macadamia nuts and white chocolate chips. My family and co-workers rave about these.
33 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 6 ounces white baking chocolate, coarsely chopped
  • 1/2 cup coarsely chopped macadamia nuts, toasted
  • Additional sugar


  • In a large bowl, cream the butter, shortening and sugars until light
  • and fluffy. Beat in egg and vanilla. Combine the flour, baking soda,
  • cream of tartar and salt; gradually add to the creamed mixture and
  • mix well. Stir in chocolate and nuts. Cover and refrigerate for 1
  • hour or until easy to handle.
  • Roll into 1-in. balls. Dip each ball halfway in water, then in sugar.
  • Place sugar side up 2 in. apart on ungreased baking sheets; flatten
  • slightly.
  • Bake at 400° for 8-10 minutes or until golden brown. Remove to

2 of 2

White Chocolate Nut Crackles (continued)

Directions (continued)

  • wire racks to cool. Yield: 5-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 125 calories, 8 g fat (3 g saturated fat), 14 mg cholesterol, 112 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.