[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.
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).
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.
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.
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.