Orange Macadamia Nut Cookies Food

ORANGE MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg yolk, orange juice and zest. Combine flour and cornstarch; add to creamed mixture and mix well. Stir in nuts. , Roll into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Gently flatten with the bottom of a glass dipped in sugar. Bake at 350° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool completely. , Combine frosting ingredients in a bowl; beat until smooth. Frost cookies.

CRANBERRY-ORANGE-NUT COOKIES

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
• To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
• Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

ORANGE MACADAMIA NUT COOKIES

Steps:

• Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugars, beating well. Add egg, orange rind, and flavorings.
• Combine flour and next 3 ingredients. Add to butter mixture, beating at low speed just until blended. Stir in nuts and white chocolate morsels. Cover and chill dough 2 hours.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 9 to 10 minutes or just until edges are golden. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

COCONUT MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Combine the flour and baking soda; stir into the creamed mixture until well blended. Use a wooden spoon to stir in the coconut and macadamia nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are golden brown. remove cookies from baking sheets to cool on wire racks.

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.