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These rich and buttery crescent cookies are studded with macadamia nuts, drizzled with a powdered sugar glaze that has a faint hint of ginger, and garnished with a shower of more chopped macadamias. Perfect with tea. (Recipe from a Land 'O Lakes cookie magazine.)
- 1 cup butter, softened
- 2⁄3 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup finely chopped macadamia nuts
- 1⁄4 cup butter, softened
- 2 cups powdered sugar
- 1⁄2 teaspoon ground ginger
- 2 -3 tablespoons half-and-half
- 1⁄2 cup finely chopped macadamia nuts, for garnish
- Heat oven to 350*F.
- In a medium bowl, using an electric mixer set at medium speed, cream together the butter, sugar, ginger, and vanilla until fluffy; scrape down sides of bowl as needed.
- Reduce mixer speed to low; blend in the flour just until combined. Gently stir in the macadamias.
- Shape dough into 1" balls; form into crescents. Place 1" apart on ungreased cookie sheets.
- Bake 9-11 minutes or until set; transfer cookies to wire racs and cool completely.
- Meanwhile, make the icing: melt the 1/4 cup butter in a heavy saucepan over medium heat.
- Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (4-6 minutes). Immediately remove from heat; cool sightly.
- In a small bowl, combine the melted butter, powdered sugar, ginger, and enough half-and-half for desired drizzling consistency.
- Drizzle icing over the cooled cookies; immediately sprinkle with the chopped macadamias.