+About 20 cookies:
°125g soft butter (but not particularly melted)
°120 gm white-chocolate, cutting to pieces
°120gm macadamia nuts, coarsely chopped
°200 g flour
°60 grams fine sugar
°60 grams of grease
°1 teaspoon liquid vanilla
°Half a teaspoon of baking soda
°Half a teaspoon of salt
Preheat oven 180 degrees .
Arrange the macadamia nuts on a baking tray and roast for 10 minutes.
In bowl, blend flour, baking soda also salt and set apart.
In another bowl, beat the softened butter and sugars until you get a creamy mixture, then add the eggs and vanilla extract without stopping beating.
Mix the flour mixture with a wooden spoon and add the chopped white chocolate and macadamia nuts.
Using two tablespoons, place small mounds of dough on two or three baking sheets lined with parchment paper. Space them 3 cm apart.
Baking cookies for 11 to 14 min. They should be golden on the sides and still soft in the middle (be careful not to overcook them as they harden when refrigerated and can become very dry).
Remove from the oven and gently transfer to a rack to cool completely.
You can keep these cookies in a metal box for about ten days.