Here is my last cookie post for a while…I promise! I figured I should probably share with you one of the recipes I made for my 1st Annual Cookie Exchange! I tried something that I have never made before (which is ALWAYS scary when you are preparing for a party). I highly recommend testing new recipes PRIOR to the time you are going to make them to share with people. Who knows, these could have turned out to be more like Messy Brown Chips instead of Macadamia Brittle Cookies.
Luckily for me, they turned out exactly as they should have. At least they tasted great to me! They are a definite toss back to the great taste of pralines. This cookie has many different layers of taste. You first get a taste of crunchy butter cookie, but then as the praline mixture starts to dissolve in your mouth it has the fantastic vibrancy of the macadamia nuts…true Hawaiian delicacies. The after taste, I cannot quite pin down, put it is pretty darn great too. I would not rate this as one of my favorite cookies ever or anything, but it is rare to find a treat with such fanciful layers. A wonderful addition to a holiday party!
Macadamia Brittle Cookies
- 8 ounces coarsely chopped, toasted macadamia nuts
- 2/3 cup sugar
- 2 sticks unsalted butter, softened
- ½ cup confectioners’ sugar
- 2 ¼ cups all-purpose flour
- 2 cups semisweet chocolate morsels, melted in microwave or double boiler
- In a heavy saucepan, cook sugar over moderate heat: shake the saucepan 2 or 3 times until the sugar melts, then cook without stirring until the sugar becomes caramel colored. Remove from heat and add ½ cup of macadamia nuts. Pour the praline nut mixture onto a cookie sheet covered with wax paper and let cool completely.
- Grease 2 cookie sheets. Break apart praline mixture and grind in a food processor. Add the remaining toasted macadamia nuts and continue grinding until medium fine.
- In a large bowl of an electric mixture, cream together butter and confectioners’ sugar on medium speed. Add flour and praline mixture and combine until well blended.
- Roll tablespoonfuls of dough into 2 ½ inch logs. Arrange them 1 inch apart on cookie sheets and flatten each log slightly. Bake for 8 to 10 minutes or until lightly colored.
- Let cookies cool in pan for 5 minutes then transfer to wire rack to cool completely. When cool, dip in melted chocolate and let cool on wax paper.