The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Carol A. Gregory’s Favorite Cookies 

Blaise Doubman

Carol Gregory is a great friend of mine and so many others. Her Mom, also named Carol, was a staple at Good’s Candies in Kennard for 50 years. She now works at CJ’s Candies in New Castle. Everyone knows Carol and therefore everyone knows Carol! Ha! Seriously though, both are good women and I am lucky to have both of them in my life. The recipe I am sharing here today is for Carol Gregory’s favorite cookie. The white chocolate chip macadamia nut. I mean, who does not love a cookie like that? I must have made these a thousand times over the years and I hope these will become new favorites of yours as well. 

I use unsalted butter in these because I like using unsalted butter in my baked items. That way I can control the salt. Each stick of salted butter has about 1/4 teaspoon salt per stick. If you only have salted butter, please go ahead and make this recipe, just keep in account the 1/4 teaspoon salt per stick and deduct that from the overall salt in this recipe. If you like your cookies flat and crispy, bake this dough right away. If you like your cookies a little more puffy and firm, cover and chill this dough for 12 hours before baking. Either way is delicious! 

Carol’s White Chocolate Chip Macadamia Nut Cookies

Leftovers can be kept sealed at room temperature for up to 5 days. 

2 sticks unsalted butter, softened

3/4 cup light brown sugar, packed

1/2 cup white granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

2 1/2 cups white all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped macadamia nuts

1 cup chopped white chocolate 

Start by preheating your oven to 350 degrees F. 

Line 2 large baking sheets with parchment paper. 

In a large bowl, cream together the softened unsalted butter, packed light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Beat in the large eggs, pure vanilla extract and pure almond extract. 

Gently stir in the white all-purpose flour, baking soda and salt.

Just before everything is combined, fold in the prepared macadamia nuts and white chocolate.

Fold together until everything is combined.

Place tablespoon size amount of dough onto the parchment lined sheets.

Bake, in preheated oven, one baking sheet at a time, for about 10-12 minutes.

Remove and allow to cool on the baking sheet before removing, serving and enjoying. 

Ask and Answer: Several people wrote and wondered if my last recipe for 2-ingredient pound cake could be made with another cake mix besides lemon. Absolutely! Use your favorite.