Prep 15 mins
Cook 25 mins
This recipe is a combination of several other recipes that I had collected over the years with some of my personal preferences thrown in. The prep time includes the time it took to manually chop up the nuts. It's hard to hurt this cookie; I overbaked this by 20 minutes once and the office still loved it...sometimes I think they're nuts! I tried it with coconut flakes at our last party ... it was a hit :)
- 1 cup butter, softened
- 1⁄2 cup powdered sugar (more if you like it extra sweet)
- 1 1⁄2 teaspoons vanilla extract
- 2 1⁄4 cups flour (You may need a little more or less. Needs to be moist enough to stick together.)
- 1 cup macadamia nuts, chopped
- 1⁄4 teaspoon sea salt
- 2 tablespoons milk
- powdered sugar (to sprinkle on cookies when done)
- Pre-heat oven to 350 degrees F.
- Combine butter, powdered sugar and vanilla.
- In a separate bowl combine flour, nuts and salt. Add to butter mixture.
- Add milk.
- Form into 1 inch balls -- don't pack too tightly unless you like them firm.
- Place on ungreased cookie sheet 1 inch apart.
- Bake for about 20 minutes (golden but not brown).
- Roll in powdered sugar. If done while warm they will be a little sticky as the sugar will melt a little.
- If you want it really sweet -- Roll in powdered sugar one more time to finish -- this makes the cookie very sweet. Or increase the amount in the cookie.
- CHOCOLATE LOVERS - Melt some chocolate and drizzle it across the tops of the cookies after they have been powdered and slightly cooled; this gives it not only a new look but a new flavor. OR hide a milk chocolate chip or two in the center before baking for a little surprise and top it off with one on top of each cookie (finish off with another sprinkling of confectioner's sugar).