Macadamia Chocolate Meltaways Recipes

CHOCOLATE MACADAMIA MELTAWAYS

Steps:

• 1. In a small bowl, cream the butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in the one jar of finely chopped nuts (dough will be stiff); set aside.
• 2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the 1/2 cup coarsely chopped nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.
• 3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 inches apart on ungreased baking sheets.
• 4. Bake at 375 for 12-14 minutes or until lightly browned. Roll warm cookies in confectioner's sugar; cool on wire racks.

MACADAMIA MELTAWAYS

Steps:

• Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
• Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
• Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
• Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.

FRUITY MELTAWAYS

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
• Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
• Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
• Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
• While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.

MACADAMIA CHOCOLATE MELTAWAYS

Steps:

• In a food processor, process 1 1/2 cups of the macadamia nuts and the sugar until ground to a fairly smooth paste, about 1 1/2 minutes, scraping down the bowl several times.
• Add the butter, 2 tbs of the oil, the egg yolk, and vanilla and process in on/off pulses just until well blended, stopping and stirring to redistribute the contents several times.
• Add the remaining 1/4 cup of macadamia nuts, the flour, powdered sugar, and salt, is using, and process in of/off pulses just until the macadamia nuts are chopped moderately fine.
• In a small microwave safe bowl, microwave the remaining 1/2 tbs oil and the chocolate on 50% power, stirring at 30 second intervals, until just melted.(Alternately, melt the oil and chocolate in a double boiler set over gently simmering water, stirring occasionally.
• Remove from the heat) let stand until cooled.
• Line a 4 1/2 x 8 1/2" loaf pan with two long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 3 inches.
• Divide the dough in half. spoon half of the dough into the pan.
• Lay a sheet of wax paper over the top, then press down and smooth to even the surface; peel off and discard the paper.
• Using a pastry brush or a rubber spatula, spread the chocolate mixture thinly over the dough.
• Immediately place in the freezer until the chocolate is completely set.about 10 minutes.
• Spoon the remaining dough over the chocolate.
• Lay a sheet of wax paper over the top and very firmly press down on the dough and smooth its surface; peel off and discard the paper.
• Fold the plastic wrap over the dough.Freeze until the loaf is cold and very firm, at least 3-4 hours or up to 24 hours.
• Bake immediately, or remove from the pan, transfer to an airtight plastic bag and freeze for up to 1 month.
• Preheat the oven to 325°F Grease several baking sheets or coat with nonstick spray. Carefully peel the plastic wrap from the loaf.
• Using a large sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down -- rather than flared; wipe the knife between cuts. If the dough is too hard to cut easily; let stand for a few minutes; don't let it thaw too much, or the dough will be more difficult to slice cleanly.
• Carefully cut the loaf in half crosswise, then in half lengthwise to form 4 logs for baking.
• Cut each log crosswise into 1/4-inch thick slices, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2 inches apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 11-15 minutes or until just tinged with brown and slightly darker around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheet to wire rack and let stand 3-4 minutes to firm up. Using a spatula, transfer the cookies to wire rack. Let stand until completely cooled.
• Store in an airtight container for up to 1 week or freeze for up to 1 month. Handle gently, because the cookies are fragile.