Chocolate Macadamia Lace Cookies Recipes

CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.

LACE COOKIES (FLORENTINE COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

DENISE PIERCE'S MACADAMIA LACE COOKIES

Steps:

• Heat oven to 350-degrees.
• Line two or three large baking sheets with nonstick baking liners or parchment.
• In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (NOT black), 5-7 minutes- watch the butter carefully.
• Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
• Let cool slightly, about 5 minutes.
• Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
• Stir until blended.
• Slowly add the browned butter and continue stirring until blended.
• Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown, 6-8 minutes.
• Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
• Repeat with remaining batter after sheets have cooled.
• Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.