Macadamia Lace Cookies Recipes

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MACADAMIA-LIME ICEBOX COOKIES



Macadamia-Lime Icebox Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield About 20 cookies

Number Of Ingredients 9

1/2 cup salted macadamia nuts
3/4 cup plus 1 tablespoon superfine sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
Finely grated zest of 3 limes (about 2 tablespoons)
1 large egg
Green gel food coloring
Green coarse sugar, for rolling and decorating

Steps:

  • Combine the macadamia nuts and 1 tablespoon superfine sugar in a food processor. Pulse until finely chopped; pour into a small bowl and set aside. Combine the flour and salt in a medium bowl and set aside.
  • Beat the butter, remaining 3/4 cup superfine sugar and the lime zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour mixture. Beat in the food coloring until evenly green. Stir in the macadamia nuts with a rubber spatula.
  • Turn out the dough onto a large sheet of plastic wrap and shape into a log, about 10 inches long. Wrap tightly and refrigerate until very firm, at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar until completely coated. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 2 inches apart on the prepared pans. Sprinkle with more green sugar.
  • Bake, switching the pans halfway through, until the cookies are firm around the edges but not browned, 17 to 20 minutes. Let cool completely on the pans.

MACADAMIA NUT COOKIES



Macadamia Nut Cookies image

I found this recipe on recipe archives and have made it several times. They are great cookies and we love them.

Provided by Nimz_

Categories     Drop Cookies

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 (12 ounce) bag white chocolate chips
1 cup macadamia nuts, chopped

Steps:

  • Heat oven to 375°.
  • In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
  • Add eggs, beat well.
  • Stir together flour, and the baking soda.
  • Gradually add to butter mixture, beating until well blended.
  • Stir in white chocolate chips and macadamia nuts.
  • Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8-10 minutes or until set.
  • Cool slightly, remove frm cookie sheet to wire rack to cool completely.

MACADAMIA NUT COOKIES



Macadamia Nut Cookies image

These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups semisweet chocolate chips
1 cup (6 ounces) white baking chips

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.

Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

LACE COOKIES (FLORENTINE COOKIES)



Lace Cookies (Florentine Cookies) image

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

Provided by Chef John

Time 2h20m

Yield 18

Number Of Ingredients 8

1 ½ cups whole raw almonds
½ cup unsalted butter
¾ cup light brown sugar
¼ cup honey
½ teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1 cup semisweet chocolate chips, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
  • Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
  • Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
  • Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
  • Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
  • Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
  • Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g

FLOURLESS CHOCOLATE-MACADAMIA COOKIES



Flourless Chocolate-Macadamia Cookies image

Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes 14

Number Of Ingredients 6

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped salted macadamia nuts
4 large egg whites, room temperature

Steps:

  • Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
  • Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

DENISE PIERCE'S MACADAMIA LACE COOKIES



Denise Pierce's Macadamia Lace Cookies image

The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookeis an intense flavour. This came from the Fine Cooking Baking issue.

Provided by skat5762

Categories     Drop Cookies

Time 33m

Yield 52 serving(s)

Number Of Ingredients 6

4 ounces unsalted butter, cut into 5 pieces
4 1/2 ounces finely chopped lightly salted macadamia nuts (1 cup)
1 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract (I used the extract)
1/2 teaspoon table salt

Steps:

  • Heat oven to 350-degrees.
  • Line two or three large baking sheets with nonstick baking liners or parchment.
  • In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
  • Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
  • Let cool slightly, about 5 minutes.
  • Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
  • Stir until blended.
  • Slowly add the browned butter and continue stirring until blended.
  • Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
  • Bake until the cookies are golden brown, 6-8 minutes.
  • Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
  • Repeat with remaining batter after sheets have cooled.
  • Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.

Nutrition Facts : Calories 49.5, Fat 3.7, SaturatedFat 1.4, Cholesterol 8.8, Sodium 30.4, Carbohydrate 4.2, Fiber 0.2, Sugar 4, Protein 0.3

MACADAMIA COCOA COOKIES



Macadamia Cocoa Cookies image

"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

3/4 cup butter, softened
1/2 cup confectioners' sugar
1/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
2/3 cup macadamia nuts or pecans, chopped

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.

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