Prep 25 mins
Cook 8 mins
The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookeis an intense flavour. This came from the Fine Cooking Baking issue.
- 4 ounces unsalted butter, cut into 5 pieces
- 4 1⁄2 ounces finely chopped lightly salted macadamia nuts (1 cup)
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract (I used the extract)
- 1⁄2 teaspoon table salt
- 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.
This is an awesome recipe! Whenever I take these cookies somewhere, I am asked for the recipe. If macadamias aren't readily available, I've had like success with pecans.