Saturday, June 5, 2010
Cookie Recipe #154 - Macadamia Brittle Cookies
A few steps are needed to make this cookie, but you will be glad you did when you bite into one. The praline can be made the day ahead saving one step.
Ingredients: 8 ounces (1 3/4 cups)macadamia nuts, 2/3 cup granulated sugar, 8 ounces (2 sticks) unsalted butter, softened, 1/2 cup confectioners' sugar, 2 1/4 cups all-purpose flour, 2 cups chocolate chips, 1/4 cup vanilla chips.
Instructions: Preheat the oven to 350 degrees. On a baking sheet, spread the macadamia nuts and toast for 8-10 minutes or until fragrant; remove and allow to cool. Coarsely chop cooled nuts, and set aside. Line a baking sheet with parchment paper for the praline to make as follows:
In a heavy saucepan, cook the granulated sugar over medium heat. Shake the saucepan 2 or 3 times until the sugar melts, then cook without stirring until the sugar becomes caramel color. Remove from heat and add 1/2 cup of the toasted macadamia nuts (reserve the remaining nuts). Pour the praline mixture onto the prepared cookie sheet and let cool completely.
Line 2 baking sheets with parchment paper; set aside. Break apart the praline into pieces and grind in a food processor or chopper. Add the remaining toasted macadamia nuts. Continue grinding until medium fine.
In large mixing bowl, combine softened butter and confectioners' sugar; add flour mixing well, then praline mixture. Roll tablespoonfuls of dough into 2 1/2-inch logs. Arrange on prepared baking sheets about 1 inch apart and flatten slightly.
Bake 8-10 minutes, or until lightly colored. Allow cookies to cool on pan for 2-3 minutes before removing to wire racks to cool completely.
Melt chocolate chips in microwave for 1-2 minutes, stirring after 1 minute, until thoroughly melted and smooth. Dip one end of each cookie into chocolate and allow to dry on parchment paper. Melt vanilla chips in resealable storage bag until completely melted when pressed on. Cut tiny corner off bottom of one corner and pipe melted vanilla chips over entire cookie in a design of choice. May be placed in refrigerator for a few minutes to hasten hardening.
Makes 6-7 dozen cookies.
"Christmas Cookies" by Kaye Hansen & Liv Hansen, Clarkson Potter/Publishers, New York, NY, 2005.
Posted by The Baking Fool at 2:08 PM