As featured on Recipe Club's Cookie Swap episode

The "White Lotus" Cookie
Jennifer Yee

Makes 15 cookies

This is Jennifer’s vegan(!) riff on the classic white-chocolate and macadamia nut cookie. Everybody in Recipe Club loved the heck out of the passionfruit frosting, so consider making extra and really giving these cookies a shellacking. 

40 g cashews
40 g macadamia nuts
400 g King Arthur “Sir Galahad” flour (11.7% protein)
5 g baking powder
5 g baking soda
8 g kosher salt
25 g powdered sugar
175 g white granulated sugar
125 g brown sugar
165 g neutral oil
70 g TCHO white chocolate

1. Preheat the oven to 350°F. 

2. Spread the cashews and macadamia nuts on a parchment-lined baking sheet, and slide in the oven. Toast until lightly browned, 6–8 minutes, checking and stirring frequently to avoid burning. Set aside to cool. 

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. 

4. In a stand mixer outfitted with the whisk attachment, mix together the powdered sugar, white sugar, brown sugar, oil, and 135 g water until fully combined.

5. Switch to the paddle attachment and gradually incorporate the sifted dry ingredients. Fold in the toasted nuts and chopped white chocolate, then transfer the dough to the fridge to chill for at least an hour.

6. Once chilled, remove the dough and portion into 100-gram cookies. Preheat the oven to 325ºF. 

7. Bake immediately, with the cookie dough still cold from the fridge, for 15–20 minutes. Remove from the oven when golden brown. Let the cookies rest for a few minutes, then transfer to a cooling rack. 

8. Once cool, drizzle cookies with passionfruit frosting. Enjoy!

Frosting

300 g powdered sugar
50 g passionfruit pulp 

1. In a mixing bowl, whisk together the passionfruit pulp and powdered sugar until fully incorporated.