PECAN SANDIES
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g
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.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 4 g
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.
COCOA MACADAMIA NUT SANDIES
From a Land O Lakes cooking magazine. Variations include - subbing blanched hazelnuts or walnuts or adding 1/4 tsp almond extract or coconut flavoring along with the vanilla
Provided by Kerena
Categories Drop Cookies
Time 53m
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67.8, Fat 4.4, SaturatedFat 2.2, Cholesterol 8.1, Sodium 22.1, Carbohydrate 6.8, Fiber 0.4, Sugar 3.2, Protein 0.7
MACADAMIA NUT SANDIES
A twist on a favorite cookie recipe that just melts in your mouth!
Provided by Dee Dee Rivera
Categories Cookies
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Beat the butter in a mixing bowl with a power mixer (or hand-mixer) on high speed for 30 seconds or until creamy.
- 2. Add powdered sugar, and beat for 30 seconds until combined. Then add water and vanilla and beat until combined.
- 3. Pour flour in slowly while beating on low speed, and keep beating until combined. Fold in crushed macadamia nuts.
- 4. Cover and chill for about 30 minutes, until firm enough to shape. Then shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet.
- 5. Heat oven to 325º and bake for about 15 minutes, or until the bottoms just begin to turn brown. Be careful not to overcook! Let cool for about 15 minutes on a wire rack.
CANDIED MACADAMIA NUTS
I guessed on how to prepare these nuts after having tried a wonderul Asian inspired salad with candied macademia nuts at a party. This recipe also works well with pecans and walnuts, etc. Use the candied nuts in salads, or as an addition in your favorite trail mix. Our favorite way to eat these nuts is in a simple mixed greens' salad with a light sesame oil and rice vinegar dressing of which many good salad dressing recipes on Zaar may be found. Very easy but messy to prepare!!
Provided by COOKGIRl
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 2
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.).
Nutrition Facts : Calories 1108.4, Fat 101.5, SaturatedFat 16.2, Sodium 6.7, Carbohydrate 56.3, Fiber 11.5, Sugar 43.9, Protein 10.6
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