Macadamia Nut Snow Covered Shortbread Cookies

Snow-Covered Macadamia Nut Treats

*This post is linked to Tasty Tuesday's @ 33 Shades of Green.

I don't make many cookies at Christmastime, or any other time for that matter. I have about 5 different cookies in my rotation and I mostly ever just make chocolate chip. My chocolate chip cookies are special, don't get me wrong. They're fat and soft, and they get many compliments on their full figures. I wish I could eat batches of them and get compliments on my full figure! But I digress, I want to share a special cookie that only makes its appearance in our house once a year. It's small and buttery shortbread goodness and it's dusted with magically festive powdered sugar. And if all that's not enough it's all laced with macadamia nuts and white chocolate chips. It's like a tropical snowstorm in one melt in your mouth crunchy bite. Seems like a contradiction of a cookie, doesn't it? What's even better than all of this? I'll tell you. It's prepared in just one bowl. And it has no eggs, so you can eat the dough and be worry free!

Oh, and check this out! I took these photos on my phone, my Verizon Droid. I was quite happy with the results. And it was so easy, I just emailed mysself the photos and didn't have to worry about plugging in my big camera and downloading the pictures onto the computer! Amazing technology!

Snow-Covered Macadamia Nut Treats

From: Pillsbury

{Printable Recipe}

Ingredients:

1/2 C. sugar

1 C. buter, softened

1 1/2 teaspoon vanilla

2 C. Pillsbury BEST all-purpose flour

1/2 C. white vanilla chips

1/2 C. chopped macadamia nuts

Powdered sugar for dusting

Heat oven to 350°F. In large bowl, combine sugar, butter and vanilla; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Stir in vanilla chips and nuts. (Dough will be sticky.)

With lightly floured hands, shape rounded teaspoonfuls of dough into 2-inch logs. Place 2 inches apart on ungreased cookie sheets.

Bake at 350°F. for 12 to 15 minutes or until cookies are firm to the touch. Cool 1 minute; remove from cookie sheets. Cool 5 minutes or until completely cooled. Sprinkle lightly with powdered sugar.