Bite into these little macadamia nut cookies and get a mouthful of chocolate. I prefer the rich cocoa flavor of the dark chocolate candies, but milk chocolate or any of the other flavors work just as well.
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Yield: 3 to 4 dozen
Ingredients:
- 1 cup (about) macadamia nuts
- 2 cups unsifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks or 12 Tablespoons) butter
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- Chocolate kisses candy, wrappers removed
Preparation:
In food processor, finely grind macadamia nuts to a peanut butter consistency. You should end up with about 1/2 cup. Set aside.
In a medium bowl, whisk together flour, baking soda, salt until combined. Set aside.
Cream butter, granulated sugar, and brown sugar with electric mixer until smooth, light, and fluffy. Add egg, vanilla extract, and macadamia nut butter. Beat well.
Add flour mixture to creamed butter mixture. Beat until blended. Refrigerate dough for 30 to 45 minutes, to firm up.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Scoop about 1 tablespoon of dough onto prepared baking sheet. Press a chocolate kiss into the center, then use your fingers to pull the cookie dough up around the chocolate to completely enclose the candy. They will look like tiny mountains. Repeat, placing cookies 2 inches apart to allow for spreading, until all dough is used.
Bake 12 to 14 minutes on prepared cookie sheet, until lightly golden around the edges. Do not over-bake. Let rest for 10 minutes on cookie sheets. Then removed to wire racks to completely cool.
Serve as is. You may also frost cooled cookies with icing or dust with powdered sugar.
Yield: 3 to 4 dozen
Macadamia Nut Chocolate Kisses Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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In a medium bowl, whisk together flour, baking soda, salt until combined. Set aside.
Cream butter, granulated sugar, and brown sugar with electric mixer until smooth, light, and fluffy. Add egg, vanilla extract, and macadamia nut butter. Beat well.
Add flour mixture to creamed butter mixture. Beat until blended. Refrigerate dough for 30 to 45 minutes, to firm up.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Scoop about 1 tablespoon of dough onto prepared baking sheet. Press a chocolate kiss into the center, then use your fingers to pull the cookie dough up around the chocolate to completely enclose the candy. They will look like tiny mountains. Repeat, placing cookies 2 inches apart to allow for spreading, until all dough is used.
Bake 12 to 14 minutes on prepared cookie sheet, until lightly golden around the edges. Do not over-bake. Let rest for 10 minutes on cookie sheets. Then removed to wire racks to completely cool.
Serve as is. You may also frost cooled cookies with icing or dust with powdered sugar.
Yield: 3 to 4 dozen
Macadamia Nut Chocolate Kisses Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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