Macadamia Chocolate Meltaways Recipes

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CHOCOLATE MACADAMIA MELTAWAYS



Chocolate macadamia meltaways image

This is a different take on Mexican Wedding tea cookies...

Provided by Carole F

Categories     Chocolate

Number Of Ingredients 9

1/2 c butter, softened
1/4 c confectioner's sugar
1/2 tsp vanilla extract
1-1/4 c all purpose flour
1 jar (3 1/2 ounces) macadamia nuts, finely chopped
FILLING:
1 c 6 ounce semisweet chocolate chips
1/2 c coarsely chopped macadamia nuts
addtional confectioners sugar

Steps:

  • 1. In a small bowl, cream the butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in the one jar of finely chopped nuts (dough will be stiff); set aside.
  • 2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the 1/2 cup coarsely chopped nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.
  • 3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 inches apart on ungreased baking sheets.
  • 4. Bake at 375 for 12-14 minutes or until lightly browned. Roll warm cookies in confectioner's sugar; cool on wire racks.

MACADAMIA MELTAWAYS



Macadamia Meltaways image

Yum -- when I'm in the mood for something sweet, I whip up a batch of these cookies. And I love macadamias, so I was glad to find this recipe.

Provided by TasteTester

Categories     Dessert

Time 42m

Yield 6 dozen cookies, 36 serving(s)

Number Of Ingredients 5

1 (6 1/2 ounce) jar dry-roasted and salted macadamia nuts
1 1/4 cups confectioners' sugar, divided
1 cup butter (2 sticks, do not use margarine)
1 teaspoon vanilla extract
2 cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
  • Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
  • Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
  • Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.

Nutrition Facts : Calories 123.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 13.6, Sodium 50.1, Carbohydrate 10.1, Fiber 0.6, Sugar 4.3, Protein 1.2

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