Macadamia Nut Sandies Food

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

COCOA MACADAMIA NUT SANDIES

Steps:

• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
• Add the cocoa powder, water, and vanilla, and mix well.
• Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the macadamia nuts.
• Refrigerate the dough for 30 minutes.
• Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
• Shape the dough into small balls, about 1-inch in diameter. Place the cookies on the prepared pans, leaving about an inch between cookies.
• Bake, one pan at a time, 18 to 20 minutes. or until the cookies appear set.
• Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
• Roll the cookies in confectioners' sugar.

CANDIED MACADAMIA NUTS

Steps:

• In a clean, dry castiron skillet on medium heat lightly toast the nuts for about 3 minutes.
• Add the sugar; mix well.
• The sugar will start to melt as it comes to temperature.
• At this point you want to watch the skillet carefully so that the sugar doesn't burn. Reduce heat if necessary. Should the sugar burn, you must start over.
• NOTE: If the skillet starts to smoke, remove pan quickly and reduce heat.
• Continue cooking until the sugar is entirely melted and the nuts are coated, about 2 minutes. This is a messy recipe but worth the hassle.
• Remove promptly from the stove and place the nuts on parchment paper, spreading out as best as possible. Cool.
• Much of the candied nuts will stick together like candy brittle but will easily break apart once cooled.
• Store in airtight container and refrigertate any leftovers.
• (These are highly addicting and usually only half of the nuts end up in a salad because I eat most of them beforehand.).

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in. square baking dish. Bake 15-20 minutes or until light brown., Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and zest until blended., Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.

COCOA MACADAMIA NUT SANDIES

Steps:

• Heat oven to 325. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add cocoa, water and vanilla; continue beating until well mixed. Reduce speed to low and add flour. Beat until well mixed. Stir in macadamia nuts by hand.
• Shape dough into 1" balls. Place 1" apart on ungreased cookie sheet. Bake for 18-20 minutes or until set. Remove from cookie sheets and cool completely. Roll in powdered sugar.