Browned Butter Macadamia Crescents

Submitted by JamesDeansGirl

"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.)"

 

• Ready In: 34mins
• Ingredients: 11
• Yields: 4 1/2 dozen

ingredients

• Cookies

• 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

• Icing

• 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

directions

1. Heat oven to 350*F.
2. 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.
3. Reduce mixer speed to low; blend in the flour just until combined. Gently stir in the macadamias.
4. Shape dough into 1" balls; form into crescents. Place 1" apart on ungreased cookie sheets.
5. Bake 9-11 minutes or until set; transfer cookies to wire racs and cool completely.
6. Meanwhile, make the icing: melt the 1/4 cup butter in a heavy saucepan over medium heat.
7. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (4-6 minutes). Immediately remove from heat; cool sightly.
8. In a small bowl, combine the melted butter, powdered sugar, ginger, and enough half-and-half for desired drizzling consistency.
9. Drizzle icing over the cooled cookies; immediately sprinkle with the chopped macadamias.