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Old 12-08-2017, 08:24 PM   #1
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Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
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Macadamia Nut Shortbread Cookies For Mom

[Recipe from My Kitchen In The Middle Of The Desert]

½ C. Macadamia Nuts, Roasted, Unsalted and coarsely chopped
1/3 C. granulated Sugar
½ C. Unsalted Butter, softened
½ tsp. Salt
1 ¼ C. Unbleached All-Purpose Flour
½-1 C. Ghirardelli Dark Chocolate Melting Wafers

In a food processor, pulse the nuts until ground fine, set aside.
In a stand mixer, cream together the butter, sugar, salt and those ground nuts.
Mix in the flour, just until combined.

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Form the dough into two 14 X 3 X 1” logs and wrap them in plastic.
Stash them in the `fridge for 1-24 hours.
Preheat the oven to 350⁰.
Line a baking sheet with either parchment paper or a Silpat® Mat (optimum choice).

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Slice the dough in ¼ inch widths; place on the sheet pan one inch apart.

Bake for 10 or until just lightly golden on the edges.
Place on a cooling rack.
Melt your dipping chocolate as directed on the package.

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Dip half of the cookie in the melted chocolate;
place back on the Silpat® Mat (or parchment paper),
add optional garnish of ground Macadamia Nuts ,
pressing lightly into the chocolate.

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Allow the chocolate to set completely, wrap and gift (or eat them all yourself! )

**Cook's Note: For optimal results, its best to use
a light colored baking sheet.


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ENJOY!

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Macadamia Nut Shortbread Cookies For Mom [Recipe from My Kitchen In The Middle Of The Desert] ½ C. Macadamia Nuts, Roasted, Unsalted and coarsely chopped 1/3 C. granulated Sugar ½ C. Unsalted Butter, softened ½ tsp. Salt 1 ¼ C. Unbleached All-Purpose Flour ½-1 C. Ghirardelli Dark Chocolate Melting Wafers In a food processor, pulse the nuts until ground fine, set aside. In a stand mixer, cream together the butter, sugar, salt and those ground nuts. Mix in the flour, just until combined. [ATTACH]28635[/ATTACH] Form the dough into two 14 X 3 X 1” logs and wrap them in plastic. Stash them in the `fridge for 1-24 hours. Preheat the oven to 350⁰. Line a baking sheet with either parchment paper or a Silpat® Mat (optimum choice). [ATTACH]28636[/ATTACH] Slice the dough in ¼ inch widths; place on the sheet pan one inch apart. Bake for 10 or until just lightly golden on the edges. Place on a cooling rack. Melt your dipping chocolate as directed on the package. [ATTACH]28637[/ATTACH] Dip half of the cookie in the melted chocolate; place back on the Silpat® Mat (or parchment paper), add optional garnish of ground Macadamia Nuts , pressing lightly into the chocolate. [ATTACH]28638[/ATTACH] Allow the chocolate to set completely, wrap and gift (or eat them all yourself! :wink:) **Cook's Note: For optimal results, its best to use a light colored baking sheet. [ATTACH]28639[/ATTACH] [SIZE="4"]ENJOY![/SIZE] 3 stars 1 reviews
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