Cocoa Macadamia Nut Sandies Recipes

COCOA MACADAMIA NUT SANDIES

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.

MACADAMIA NUT SANDIES

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.

COCOA SANDIES..

Steps:

• Preheat oven to 350*.
• In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
• On a lightly floured surface, roll the dough to about 1/2" thickness.
• Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
• Bake the cookies for about 20 minutes or until just firm.
• Cool slightly on sheet, then transfer them to a wire rack to cool completely.
• GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
• To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
• Place on a wax paper lined rack until the glaze is set.
• Store the cookies in layer, seperated by waxed paper.
• In tightly covered container in a cool, but not cold place.

MACADAMIA-COCONUT COOKIES (SANDRA LEE)

Steps:

• Preheat oven to 375 degrees F.
• In large mixing bowl, combine all ingredients for cookies.
• Stir until soft dough forms.
• Drop cookie dough by tablespoonfuls onto ungreased cookie sheet.
• Bake for 10-14 minutes or until edges are light golden brown.
• Remove from oven and cool 1 minute.
• For drizzle, melt white chocolate chips and shortening in microwave for about 1 minute.
• Put melted chips in ziploc bag; cut off tip and drizzle icing over cookies.