Macadamia Almond Christmas Cookies Recipes

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

FLOURLESS WHITE CHOCOLATE MACADAMIA ALMOND COOKIES

Steps:

• Heat oven to 325°F Line cookie sheet with parchment paper.
• In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
• In a medium bowl, add almond meal, psyllium, baking soda and salt.
• Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
• Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
• Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
• Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
• Makes 30 cookies.

ALMOND CHRISTMAS COOKIES

Steps:

• Heat oven to 350°F.
• You will need cookie sheets and parchment paper.
• Beat the shortening, butter, sugar, egg yolks, and almond extract in a medium bowl with an electric mixer until mixture is creamy.
• Slowly add the flour. Once it's completely mixed take mixture out of the bowl and lightly knead the dough. Do not over knead as it's only to incorporate all the ingredients.
• Form 1 inch balls or use a medium sized cookie scoop. Place them on the parchment lined cookie sheets leaving a 1 inch space in between. With your finger lightly press the center of each ball. Decorate them with the almonds, cherries, or colored sugar.
• Finally bake them for about 8-10 minutes.
• Place on a cooling rack and let completely cool, and ENJOY!!

CHOCOLATE-DIPPED MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to 2 parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
• Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.

LOW CARB ALMOND MACADAMIA COOKIES

Steps:

• Preheat over to 190 degrees Celsius.
• Separate the whites from the yolks and beat the whites stiff.
• In the bowl with the yolks add the vanilla extract and butter.
• Add the sweetener and mix again.
• Add the baking powder,salt and almond flour.
• Gently fold in the egg whites. This will give your cookie it's height.
• Finally, gently stir in the chopped nuts.
• Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.

POOR MAN'S MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, margarine, eggs, and vanilla extract together in a bowl until well combined; fold in white chocolate chips. Form dough into balls using a cookie scoop and arrange on a baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 12 minutes. Cool cookies on baking sheet 1 minute before transferring to a wire rack to cool.