I'm not much of a baker and as shocking as it sounds, I don't have much of a sweet tooth. I really only ever make things like this decadent flourless chocolate cake or a heavenly light as a feather vanilla semifreddo or a spring rhubarb crumble with orange zest. And the only other sweets I make are Indian sweets like kheer and burfi for Diwali. But there is one sweet that I just love love love: a cranberry, white chocolate, and macadamia nut cookies.
When I was in college, I often studied at the student run 24 hour coffeeshop, Coffeehaus, on the third floor of the student center. Once in a while they had these amazing cranberry and white chocolate scones that would sell out instantly. But I was lucky; the guy working the late night shift would save one for me whenever they were delivered.
Years later I started to make these cranberry, white chocolate, and macadamia nut cookies with a little whiskey. There was something oh-so-wonderful about the way the tartness of the cranberry balances the sweetness of the white chocolate and the unexpected crunch of the macadamia nut. They have a wonderful balance of sweet and salty that many cookies lack. And using a little whiskey or brandy gives the cookies a warm, wintery feel.
I usually make a batch of these around the holidays. Recently I brought a batch of these cookies into the office and they disappeared so fast. Everyone who eats them asks me for the recipe!
I baked the cookies on a Silipat which resulted in the most perfect texture, crispy on the outside and dense and chewy on the inside, without the bottom browning. They turned out moist and absolutely wonderful!