Farewell Christmas And 2010!

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.

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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.

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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.

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White Chocolate Macadamia Snowdrifts (inspired by Mama Pea’s Peanut Butter Cookie Dough Balls)

makes 2 dozen

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  • 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.

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2. Chop your macadamia nuts and set aside.

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3. Combine the butter, macadamia nut butter, sugars and vanilla in a bowl, and beat until smooth and creamy.

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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.

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4. Mix in white chocolate chips and macadamia nuts by hand.

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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).

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7. Bake 10 – 12 minutes, until set. Do not allow them to brown around the edges – you want that snow white colour.

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8. Cool on a wire rack before packing them up in pretty tins.

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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.

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Have a happy and safe New Years everyone! See you in 2011!

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Categories: Baking, Christmas, Recipe, Vegetarian

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8 Comments on “Farewell Christmas And 2010!”

  1. December 31, 2010 at 9:30 pm #

    Holy Yum! Hahaha.
    HAPPY NEW YEAR, girl!
    xoxo

  2. January 1, 2011 at 8:36 am #

    I’m sure 2011 will be a fantastic year for you!

    Least of all because it will hopefully be the year I move to Van! 😉

    Happy New Years!!!!!

    • January 3, 2011 at 6:55 pm #

      Here’s hoping you find your way down here sooner rather than later!

  3. Michelle
    January 1, 2011 at 12:05 pm #

    They are a very beautiful color and look absolutely divine and chewy. White Chocolate Macadamia is one of my top favorite cookies.

  4. Weighting For 50
    January 2, 2011 at 6:59 pm #

    Happy New Year Marianne. I look forward to more of your recipes and posts in 2011!

    • January 3, 2011 at 6:58 pm #

      Happy New Years to you as well!

Trackbacks/Pingbacks

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