Macaroon Blossom Cookies
Pre-freeze the macaroon candies before baking and they will retain their shape through baking.
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INGREDIENTS
Nutrition- 1⁄2cup brown sugar
- 1⁄2cup granulated sugar
- 1⁄2
- 1teaspoon vanilla extract
- 1teaspoon maple extract
- 1
- 1 1⁄2cups plus 3 tablespoons cake flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄8teaspoon salt
- 36macaroon decorative candies, 145g box Neilson macaroon candies, freeze first to harden and retain their shape during baking
- 1⁄2
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DIRECTIONS
- Preheat oven to 350°F
- Cream together brown and white sugar, margarine and vanilla and maple extracts.
- Beat in egg.
- Sift in flour, baking powder and soda and salt until combined.
- Stir in flaked brazil nuts (or coconut).
- Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
- Press a macaroon candy into the centre of each tablespoonful of dough.
- Bake 10 to 12 minutes, depending on your oven.
- Cool on wire rack.
- Freeze really well.
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