There are several varieties of this straightforward, filling stew made with tripe and vegetables throughout Latin America and the Caribbean. It is referred to as sopi mondongo on the islands of Aruba and Curaçao. The preparation of Puerto Rican food is somewhat akin to that of the Islands and Spain; it has a unique flavor infused with foreign influences employing local seasonings and ingredients. Avocados and white rice should be served in large bowls.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup white sugar
- 1 cup packed light brown sugar
- 1 cup butter, softened
- 2 eggs, slightly beaten
- 1 tablespoon vanilla extract
- 1 cup vanilla baking chips
- 1 cup chopped macadamia nuts
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
- Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
- Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
- Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 131 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We loved them! I didn’t have cranberries so I substituted dried tart cherries. They were amazing❣️ I’ll try the cranberries next but I don’t see how they could be any better!
I usually make these cookies at Christmas time because they are so special and macadamia nuts are costly. Friends and family are happy to receive them, and they are among my family’s favorite cookies. Absolutely delicious. Try to use Ghirardelli white chocolate chips if you can find them, they are the best.
Just two words,super delicious !!!!
I love this recipe. I have made them twice now. They turn out great. I make the dough in balls and then flaten slightly with a fork that has been dipped in water.
I have made these 3x. The first time followed the recipe exactly, as I always do. The second time I did not. These are cloyingly sweet, as others have mentioned in reviews. BUT, if you increase the salt and baking powder, you will nail this recipe and these cookies are addictive as all get out. I bake with a scale and metric, but I matched the sugar 1cup of each, increased to 1tsp of bicarb (baking soda) and 10g of salt or 1.5 tsp of salt. The third time I made these I really modified things, but will post as a new recipe because it is not the same thing anymore and has a totally different flavor profile. Overall, this is a good recipe, but the white chocolate chips are very, very sweet so you have to counter that with a savory.
One of my favorite holiday cookie recipes
Made it twice in a row because my mom took the first batch home with her! Added orange zest (1 tbsp) both times and it was the perfect addition!!
I made these cookies for Valentine’s Day and followed the recipe. I will make these again for Christmas however, will reduce the amount of white chocolate chips, as I felt just a bit too sweet.
My daughter’s new Christmas favorite
Thank you for the recipe! Made a huge batch for my colleagues. I did skimped on the white choc and cranberries due to miscalculation. Didn’t use the Macadamia either and still get a raving reviews. Definitely will make this again with the Macadamia! Might reduce the white choc, since I’m not a big fan.
These were was very tasty. My macadamias had gone off so I substituted pecans. My husband and kids loved them. I had a hard time baking them perfectly. In a 350 degree convection oven for 10 minutes they were light golden on the edges but undercooked in the middle. At 11 minutes they were medium golden around the edges and still slightly undercooked in the middle. I turned the oven down to 325 for the last tray. After 11 minutes they were flat and not great looking so wouldn’t advise that approach. I live at 5280 ft so altitude may have played a factor.
This was a best seller, although I had to reduce the sugar to 1/2 cup instead of 3/4 cup because i find it a bit sweet. I also incorporated unsweetened shredded coconut and I was told it gave it a good touch. I chilled the dough, rolled it into 1 1/2 tbsp ball and rolled it in shredded coconut. I know coconut can be an overpowering taste but I promise it only gives it a nice, subtle hint of coconut that blends well with the cranberry, white chocolate and macadamia nut!
Very yummy, a little sweeter for me but should be fine for most.
The recipe was great. I’m not normally a successful cookie baker and I managed to make these come out delicious and cooked. My advice is to flatten the cookies some before baking
These are amazing. Teaspoon size is ridiculous. I used a scoop about the size of a large walnut. So more like a rounded tablespoon. They do not spread out very much . This made them a nice normal sized cookie. I cooked them for 11 minutes instead of the ten and they are perfect. I only used about 1/2 cup of the dried cranberries and was pleased with that amount. They are crunchy on the outside and chewy in the middle.
My family was dazzled, the recipe was so easy to follow, this one is defiantly on the rotation
I needed to cook longer at higher temp in my oven, 11 minutes at 375
Everyone loves these, i applaud you!!!!!
I used orange-infused cranberries and added a little orange zest other than that made according to the recipe. So yummy and everyone loved them.
Nice cookie, fairly expensive to make just an fyi. But were good and would make again.
These are one of my favorite cookies!