GINGER & MAPLE MACADAMIA NUT COOKIES
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don't have crystallized ginger, use colored sprinkles. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA NUT COOKIES
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
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.
MACADAMIA AND GINGER COOKIES
Make and share this Macadamia and Ginger Cookies recipe from Food.com.
Provided by dicentra
Categories Drop Cookies
Time 33m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°.
- Line 2 baking sheets with parchment paper; secure with masking tape.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.
- Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
- Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
- Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
- Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.
- Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
- Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
Nutrition Facts : Calories 44.7, Fat 1.7, SaturatedFat 0.3, Sodium 30.2, Carbohydrate 7.1, Fiber 0.3, Sugar 5.3, Protein 0.6
MACADAMIA-MAPLE STICKY BARS
Layers of texture -- crumbly shortbread and a chewy toffee-like topping -- balance these indulgent bar cookies. Ginger adds unexpected spice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
- Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.
- Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares.
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