Saturday afternoon, I baked a double batch of white morsel macadamia nut cookies. I had some macadamia nuts left over from last year when I last made these cookies and bought an extra bottle because I didn’t think I had enough left for the whole batch.
I started out by mixing the dry ingredients and confusing baking powder and baking soda. So, I had the wrong amounts of each in the mixture. I resolved that by adding some extra cream of tartar and pretending like it didn’t matter since I don’t usually measure anyway. Yeah, that makes it better.
Next, I found that my brown sugar had hardened in the unopened package. So, I had to microwave that and break up all the sugar chunks. After that everything mixed together fine… until I got to the macadamia nuts.
I needed to chop up some macadamia nuts, so I, of course, took one out of the bottle to “see if it was still good.” You know, the excuse you use when you want to sneak some of the ingredients into the belly fund. I didn’t actually think that nuts went bad. Yeah, yeah… There’s the saying that someone’s a bad nut or whatever. I thought that referred to nuts that were bad in the shell. Even so, I guess I was conceptually aware that nuts can be bad. I just never really experienced one.
So, I ate a macadamia nut and it didn’t have the nice usual crunch to it and then it had a weird after-taste. A little bitter; just a little off. Then, I did what I usually joke about only having done as a child: I ran to the closest person (Ian, in this case) and said, “This tastes funny. You try one.” And he did.
Consensus was reached and the old macadamia nuts were not to be used. The new nuts were used after successfully passing my “test.”
As expected, I looked it up on the intarweb. I found that nuts turn rancid when left out too long. Problems with nuts:
Whole nuts, still in their shells are less expensive and will last up to a year without going rancid; just be sure to keep them in a cool, dry place. Shelled nuts—especially picture of nuts if they’re roasted—may last longer if they are kept in the refrigerator. If you plan on storing them longer than six months, consider putting them in the freezer.
QOTD: “That’s why phone sex sells, but not erotic audio books.”
White Chip Island Cookies
INGREDIENTS
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-ounce package) Nestle Toll House Premier White Morsels
1 cup flaked coconut, toasted if desired
3/4 cup macadamia nuts or walnuts, chopped
DIRECTIONS
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 degrees F oven for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.