Aussie Fudgy Macadamia Nut Cookies Food

15 TRADITIONAL AUSTRALIAN COOKIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Australian treat in 30 minutes or less!

MACADAMIA COOKIES

Steps:

• Preheat oven to 155 degrees celsius (fan-forced).
• Cream butter and sugar.
• Add 3 tablespoons of the whisked eggs along with the vanilla extract and continue to beat until fluffy. Retain remaining whisked egg to brush on top of cookies before baking.
• Add sifted flour, bicarb and spices. Stir to combine.
• Add 1/2 of the macadamias, roughly chopped, and all of the chocolate chips and stir to combine.
• Use a dessert spoon to scoop out portions of the mixture. Roll into small balls and place on trays lined with baking paper, leaving space for spreading. You should have about 18 cookies.
• Brush the balls of mixture with the leftover whisked egg.
• Then push a few macadamias into each cookie.
• Bake for 25-30 minutes.
• Remove from oven and allow to cool.

KING ARTHUR BUTTERSCOTCH MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375°F
• Beat together the butter, salt, baking soda, brown sugar, and vanilla.
• Beat in the eggs, then the flour.
• Add the oats, nuts, and butterscotch chips, and mix well.
• Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
• Remove them from the oven, and cool on a rack.

ORANGE MACADAMIA NUT COOKIES

Steps:

• In a large mixing bowl stir together flour, powdered sugar, and corn starch.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Stir in nuts.
• Combine yolks,1 tbsp orange peel, and 4 tablespoons of the orange juice; add to flourmixture stirring until moistened.
• If necessary, add remaining orange juice to moisten.
• On a lightly floured surface, knead dough until it forms a ball.
• Shape dough into 1-1/4-inch balls.
• Arrange balls on ungreased cookie sheet; flatten to 1/4-inch thickness by pressing with the bottom of a glass dipped in sugar.
• Bake in a 350 degree oven for 12 to 15 minutes or until edges begin to brown.
• Transfer cookies to wire racks; cool completely.
• Orange Frosting: In a bowl stir together powdered sugar, butter, orange peel, orange juice to make icing spreading consistency.
• Frost with Orange Frosting.
• Garnish with additional finely shredded orange peel if desired.

FUDGY MACADAMIA NUT SANDWICH COOKIES

Steps:

• Cookie:Preheat oven to 350. Blend together the dry ingredients and set aside. Beat the sugar, butter and vanilla together with an electric mixer until very light and fluffy, about 3 minutes. Add the egg and mix well. Add the flour mixture and mix just till blended well-do not overmix. Blend in the chopped nuts by hand. Using your hands or a small disher, make 1 inch balls of dough. Roll them in sugar and place on parchment lined baking sheets. Flatten the tops, using your hands or the bottom of a glass. Bake for 12-14 minutes, or until lightly browned. Remove to rack and cool thoroughly before filling. For filling: In a 1 qt saucepan, mix cream, corn syrup, chocolate, and salt together. Bring to a boil over medium heat until chocolate is melted. Continue to cook over reduced heat x 5minutes. Remove from heat and stir in liquer and butter. When filling is warm and thickening, dip bottom of one cooled cookie into filling and top it with the bottom of a second cookie. Allow to set, then stripe the top with filling (rewarming if necessary), drizzling from a spoon or using a squeeze bottle.

PARADISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.