Denise Pierces Macadamia Lace Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
• 2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
• 3. Pour butter mixture into small bowl and let cool slightly.
• 4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
• 5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
• 6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

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.

Steps:

• For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
• In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
• For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.

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.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.