I was excited for these cookies. Macadamia & White Chocolate Cookies are one of my all time favorite cookies. These were OK but I will stick with my traditional recipe.
Macadamia Nut Shortbread Cookies dipped in white chocolate from Bob’s Red Mill United States of Cookies
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Instructions
- In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended.
- Add 2 cups of flour and salt. Blend until well incorporated, about 1-2 minutes, and then mix in vanilla extract and macadamia nuts. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
- Roll dough between to large pieces of parchment paper. Dust with a little flour if it gets sticky. Use any cookie cutter to cut out shapes and place 2-inches apart on a parchment lined baking sheet.
- Place pans in the refrigerator for at least 30 minutes to chill the dough. This helps the cookies hold their shape.
- Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 12-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color.
- Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they’re hot.
- While cookies are cooling, begin to melt your chocolate. Place chocolate and oil in a heat-safe bowl over a pot of simmering water. Stir constantly until chocolate and oil are melted and mixture is smooth.
- Dip cooled cookies halfway into the melted chocolate and place on parchment paper or a wire rack. Sprinkle immediately with shredded coconut or other topping of choice before chocolate hardens.
- Stack finished cookies in an airtight container between pieces of parchment or wax paper. Makes about 2½ to 3 dozen cookies, depending on the cutter you use.
