White Chocolate Nut Crackles Recipe

5 2 2
White Chocolate Nut Crackles Recipe
White Chocolate Nut Crackles Recipe photo by Taste of Home
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White Chocolate Nut Crackles Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 6 squares (1 ounce each) white baking chocolate, coarsely chopped
  • 1/2 cup coarsely chopped macadamia nuts, toasted
  • Additional sugar

Directions

In a mixing bowl, cream butter, shortening and sugars. Beat in the egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. 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 wire racks to cool. Yield: 5-1/2 dozen.
Originally published as White Chocolate Nut Crackles in Best of Country Cookies 1999, p59

Nutritional Facts

2 each: 125 calories, 8g fat (3g saturated fat), 14mg cholesterol, 112mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 6 squares (1 ounce each) white baking chocolate, coarsely chopped
  • 1/2 cup coarsely chopped macadamia nuts, toasted
  • Additional sugar
  1. In a mixing bowl, cream butter, shortening and sugars. Beat in the egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. 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 wire racks to cool. Yield: 5-1/2 dozen.
Originally published as White Chocolate Nut Crackles in Best of Country Cookies 1999, p59

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Reviews forWhite Chocolate Nut Crackles

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MY REVIEW
pdarwin User ID: 7144531 71146
Reviewed Aug. 17, 2013

"This is definitely a 5 star recipe. Excellent! I used 1 cup macadamia nuts instead of the 1/2 cup called for. Friends and family could not get enough. Would highly recommend. :)"

MY REVIEW
tkarinas User ID: 4389335 87193
Reviewed Apr. 27, 2010

"White chocolate nut crackles turn out so well, my family simply loves them. We make them whenever we have all the ingredients and usually freeze some, as we end up with a LOT of cookies. They're so good though, and so easy to make, they're a keeper for sure and going in my recipe box."

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