Ingredients:-
- 1 (18 ounce) roll refrigerated sugar cookie dough
- 1/2 cup finely chopped white chocolate
- 2/3 cup finely crushed chocolate filled candy canes OR plain candy canes
- 1/2 cup chopped macadamia nuts, if desired
Preparation:-
Preheat oven to 350 degrees F. Place dough in a large bowl. With hands, work in chocolate, candy cane pieces, and nuts until blended. Drop dough by rounded spoonfuls onto silpat or parchment paper lined cookie sheets, 2" apart. Bake at 350 degreees F for 8-10 minutes until cookies are set and light brown around the edges. Remove to wire racks to cool; store in airtight container at room temperature for up to 4 days. Cookies can be frozen up to 3 months. Makes about 30 cookies.
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