MACADAMIA COCOA COOKIES
"My mother made these soft and chewy chocolate cookies often," remembers Frances Gassen, a reader from Rotonda West, Florida. "They're quick and easy to assemble, and we gobble them up quickly, too!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugars until light and fluffy. Add vanilla. Combine flour and cocoa; gradually add to creamed mixture. Stir in nuts. Shape into 1-1/2-in. balls. , Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until surface cracks. Remove to wire racks to cool.
Nutrition Facts : Calories 195 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SANDIES
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
- Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
COCOA MACADAMIA NUT SANDIES
These Cocoa Macadamia Nut Sandies are buttery, soft and tender treats with crunchy nuts and rich chocolate flavor.
Provided by Jennifer McHenry
Categories cookies
Time 1h5m
Number Of Ingredients 8
Steps:
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the cocoa powder, water, and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the macadamia nuts.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Shape the dough into small balls, about 1-inch in diameter. Place the cookies on the prepared pans, leaving about an inch between cookies.
- Bake, one pan at a time, 18 to 20 minutes. or until the cookies appear set.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
- Roll the cookies in confectioners' sugar.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES
Steps:
- In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
- Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
- Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
- Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
- Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.
CHOCOLATE MACADAMIA NUTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the nuts in a large mixing bowl. Add the corn syrup and stir until evenly coated. Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes. Remove from the oven. Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan. Do not touch them, as they are extremely hot. Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper. When completely cooled, break apart any nut clusters that may have formed. Place the cooled nuts in the coating pan or in a large mixing bowl. Slowly add one third of the bittersweet chocolate, one ladleful at a time. If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set. If you do not fold immediately, the chocolate will set and the nuts will stick together. Add another third of the chocolate and fold thoroughly until set. Add the remaining third and fold thoroughly being sure all the nuts are well coated. Separate any clusters of nuts that may have formed. If you serve the nuts as they are, let the chocolate set completely. If you decide to move on to the next step, do not wait for the chocolate to set completely. Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated. If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar. Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder. The nuts will keep at room temperature in an airtight container for up to 2 weeks.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
TOFFEE ALMOND SANDIES
We love these buttery, light and crispy cookies at our house, this makes lots of cookies so you may want to reduce the recipe by half
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 9 doz (approx)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, cream butter, oil and sugars.
- Add in eggs one at a time, beating well after each addition.
- Beat in extract.
- combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.
- Stir in almonds and toffee bits.
- Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.
- Bake for 10-12 minutes, or until golden brown.
- Remove to wire racks and cool.
MACADAMIA NUT SANDIES
A twist on a favorite cookie recipe that just melts in your mouth!
Provided by Dee Dee Rivera
Categories Cookies
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Beat the butter in a mixing bowl with a power mixer (or hand-mixer) on high speed for 30 seconds or until creamy.
- 2. Add powdered sugar, and beat for 30 seconds until combined. Then add water and vanilla and beat until combined.
- 3. Pour flour in slowly while beating on low speed, and keep beating until combined. Fold in crushed macadamia nuts.
- 4. Cover and chill for about 30 minutes, until firm enough to shape. Then shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet.
- 5. Heat oven to 325º and bake for about 15 minutes, or until the bottoms just begin to turn brown. Be careful not to overcook! Let cool for about 15 minutes on a wire rack.
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4.8/5 (22)Total Time 20 minsCategory CookiesCalories 143 per serving
- In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, almond extract, and vanilla extract until fully combined.
- Add flour, cocoa powder, salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in macadamia nuts and all but 1/2 cup of the milk chocolate chips.
- Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Using the reserved milk chocolate chips, press 5 or 6 on top of each cookie before baking.
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