Macadamia Meltaways Recipes

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.

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.

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.

Steps:

• 1. Pulse macadamia nuts and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.
• 2. Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and the remaining 3/4 cup of sugar: beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.
• 3. Preheat oven to 325°F. With lightly floured hands, shape scant tablespoons of dough into balls. Place 1 inch apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and bottoms are light brown. Move the cookies with a spatula to a wire rack and cool completely. Dust the tops with confectioners' sugar before serving.