MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES
Steps:
- In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
- Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
- Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
- Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
- Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.
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 NUT COOKIES
I found this recipe on recipe archives and have made it several times. They are great cookies and we love them.
Provided by Nimz_
Categories Drop Cookies
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.
- Add eggs, beat well.
- Stir together flour, and the baking soda.
- Gradually add to butter mixture, beating until well blended.
- Stir in white chocolate chips and macadamia nuts.
- Drop by rounded teaspoons onto ungreased cookie sheet.
- Bake 8-10 minutes or until set.
- Cool slightly, remove frm cookie sheet to wire rack to cool completely.
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
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
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
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
MACADAMIA NUT SAUCE
This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream!
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
- . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
- Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
- Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.
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