Macadamia Nut Sandies Recipes

PECAN SANDIES

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 until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

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.

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.

MONSTER MACADAMIA NUT BLONDIES

Steps:

• Preheat an oven to 350 degrees F and grease a 13 by 9-inch baking dish. In a bowl, stir together the flour, baking powder, and salt. In a large bowl or in a mixer, beat together the butter and sugar until light and creamy, then beat in the eggs and vanilla. Gently stir in the flour mixture, then the macadamia nuts. Mix until well blended and pour into the baking dish. Bake until a toothpick inserted into the center of the dish comes out clean, about 35 minutes.
• Let blondies cool in pan. To serve, cut into 9 large bars.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

CANDIED MACADAMIA NUTS

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

COCOA MACADAMIA NUT SANDIES

Steps:

• Heat oven to 325. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add cocoa, water and vanilla; continue beating until well mixed. Reduce speed to low and add flour. Beat until well mixed. Stir in macadamia nuts by hand.
• Shape dough into 1" balls. Place 1" apart on ungreased cookie sheet. Bake for 18-20 minutes or until set. Remove from cookie sheets and cool completely. Roll in powdered sugar.