I couldn’t let the year close out without one final post for you all. Plus I still have a cookie recipe to share from my Christmas baking. Can you believe I’ve dragged it out that long?
I could do a whole recap on the highlights of the year that has almost passed, but really, there are only a few key things that matter:
1. The Olympics. You may remember what, 20 odd posts on my whole Olympic experience? It was amazing, and I still get a little teary-eyed when I see clips from the Games on TV. I’d link to all the posts, but that would take forever – just search Olympics, and I’m sure you’ll find some gems.
2. I got into the Dietetics program at UBC. That was my one goal for this year when I quit my job back in August 2009, and I accomplished it. Still makes me smile 🙂
3. I entered and came in 2nd place at The Wellness Show Media Muffin Contest. I may have been the unknown psuedo media person, but you can’t count out the underdog.
4. My mom’s cat Wilson passed suddenly this fall. He had a long and happy life, but the house still seems little empty without him around.
All in all, 2010 was generally a good year with its share of ups and downs. What will 2011 bring? Only time will tell…
Now for that cookie.
I had set out in my mind that I wanted to make a white chocolate macadamia nut version of Mama Pea’s Dough Balls. I thought they would be like festive little snowballs. Sadly, my cookies flattened a bit too much.
They may just be the most albino cookie ever created. Still delicious, but no longer the snowballs I had envisioned. I decided to dub them snowdrifts instead.
White Chocolate Macadamia Snowdrifts (inspired by Mama Pea’s Peanut Butter Cookie Dough Balls)
makes 2 dozen
- 3/4 cup butter
- 1/2 cup macadamia nut butter
- 1/2 cup sugar
- 3/4 cup powder sugar
- 1 tsp vanilla
- 1 1/2 cup white flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup white chocolate chips
- 2/3 cup macadamia nuts, chopped
1. Preheat your oven to 350 degrees F. Assemble ingredients.
2. Chop your macadamia nuts and set aside.
3. Combine the butter, macadamia nut butter, sugars and vanilla in a bowl, and beat until smooth and creamy.
3. Combine flour, baking powder, baking soda and salt in another bowl and slowly mix into the wet mixture. You will have a relatively thick dough.
4. Mix in white chocolate chips and macadamia nuts by hand.
5. Chill dough for 1 hour if you have the time – it will make it easier to work with.
6. Roll into 1 inch balls using your hands, and space out well on a cookie sheet (no need to grease it).
7. Bake 10 – 12 minutes, until set. Do not allow them to brown around the edges – you want that snow white colour.
8. Cool on a wire rack before packing them up in pretty tins.
Notes: I went with regular old all-purpose flour here because I wanted to keep the cookies as white as possible. I would consider trying out a white whole wheat flour instead. If you don’t care about the colour so much, use whole wheat pastry flour.
Have a happy and safe New Years everyone! See you in 2011!