and the Lucky Winner is...

Congratulations to Elizabeth!  She is the lucky winner of July's Give-Away.  Thank you all, again, for the wonderful comments and stopping in to MyMothersApronStrings.

For the occasion, I baked my "Million~Dollar" Cookies, a recipe I made up back in the 90s for my co-workers at The Lahey Clinic in Burlington, MA.  At the time, with inflation, we all joked about the cost of the ingredients and a friend actually named them.  Who knows what they would be today!

The combination of macadamia nuts and toffee bits along with butter, makes these cookies rich in taste and one that combines well with a cup of tea or a scoop of ice cream.  With school starting around the corner, add these to your list of baking treats for all your little (or big) scholars.

Million~Dollar Cookies

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups brown sugar, packed (light or dark brown)
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1/2 tsp. Buttery Sweet Dough Bakery Emulsion
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups coarsely chopped macadamia nuts
2-3 pkgs. (8 oz each) Heath Toffee Bits

Preheat oven 350F-degrees. Line cookie sheet with parchment paper.
In the KitchenAid, using a paddle attachment, beat the butter until fluffy.  Add the sugars and beat on med/high until fully incorporated.  Add the eggs, one at a time, beating well after each addition. Add in the vanilla and bakery emulsion (if using) and mix to combine.  Measure the dry ingredients in a medium bowl and whisk to incorporate.  Add the dry to the mixture, using a low speed so you don't scatter the flour out of the bowl!


Coarsely chop the macadamia nuts.  I used a cleaver, but a large chef's knife works too.

Add the nuts and the toffee bits to the batter and stir to combine.  Use a two-tablespoon-scoop to measure out dough, leaving 2 inches in between cookies for spreading.

If you like "flat," crisp cookies, press down slightly with your fingers.  If you like a fatter cookies, chill dough for 1 hour and don't press down.
Bake for 10-12 minutes until golden brown.  Let rest on baking sheet for 5-7 minutes.  Remove to a rack and cool completely.  

These cookies literally melt in your mouth...Enjoy!