Years of Christmas baking has taught me one thing: make what they eat.
There’s no point spending the money .. and the time .. to bake something pretty if no one’s eating it up.
So, every year, I make what my boys (hubbs included) call, the “Un-Christmas” Christmas cookie: Chocolate chip-butterscotch chip-macadamia nut cookies.(otherwise known as “Mondo” cookies).
There’s no jam, ginger or molasses in sight.
I still make a few sentimental favorites but these are the ones they go back to time and again and that’s why I bother. Plus, I rarely make this version the rest of the year so, in our house, they’ve become a “Christmas” cookie in their own right.
Here’s the recipe for MJ’s Mondo Cookies:
- 3/4 sticks of Crisco Butter flavored shortening (no substitutions) (1 1/2)
- 1 1/4 cups firmly packed brown sugar (2 1/2)
- 2 tablespoons of milk (4)
- 1 tablespoon of vanilla (2)
- 1 large egg (2)
- 1 3/4 cup all purpose flour (3 1/2)
- 1 teaspoon salt (2)
- 3/4 teaspoon baking soda (1 1/2)
- 1 cup of chocolate chips (2)
- 1 cup of butterscotch chips (2)
- 1 cup chopped macadamia nuts (2)
(The numbers in brackets are the quantities if you wish to double the recipe; I usually do).
Heat oven to 375 F.
Using an electric mixer, beat shortening, brown sugar, milk, vanilla and egg until light and fluffy.
Add salt and baking soda, mix in well. Stir in flour slowly until blended then stir in chips and nuts. Stir well until all ingredients are blended, especially any remaining flour.
Drop by rounded teaspoonfuls 2-inches apart onto cookie sheets (a single batch makes about 2 cookie sheets full; double batch makes 4). Bake 12 min. (I usually cook these 6 min per pan then switch pan locations and cook another 6 min). Set pans and cookies on top of stove for 2-3 minutes before removing cookies from cookie sheet. Transfer to cooling rack and enjoy!
Recipe makes 3-6 dozen cookies. These freeze well and travel beautifully, rarely falling apart in shipping. The best part? Santa loves ‘em!