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Title: Mary Bergin's Macadamia Nut Butter Cookies
Categories: Cookie
Yield: 42 Cookies
| 1 | c | Butter; softened |
| 1/4 | c | Granulated sugar |
| 3 | tb | Honey |
| 1 | Egg yolk | |
| 1/2 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour, sifted |
| 1/2 | c | Chopped macadamia nuts (roasted) |
In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm.
Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container.
Yield: about 3 1/2 dozen cookies Serving Size: 1 cookie
Nutritional Information
per serving Calories 80 Total Fat 6 g Total Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg
Copyright American Dairy Association (Reprinted with permission)
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