Macadamia-Almond Christmas Cookies
The recipe Macadamia-Almond Christmas Cookies can be made in roughly 1 hour. This recipe serves 48 and costs 56 cents per serving. This hor d'oeuvre has 272 calories, 3g of protein, and 13g of fat per serving. 1005 people found this recipe to be tasty and satisfying. It is perfect for Christmas. This recipe from Foodnetwork requires macadamia nuts, baking soda, dried cranberries, and white chocolate chips. Overall, this recipe earns a not so excellent spoonacular score of 14%. If you like this recipe, you might also like recipes such as Ricciarelli, Italian Almond Cookies, and Tips for Gluten-Free Christmas Cookies, Almond Cookie Crisps for 12 weeks of Christmas Cookies, and Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange.
Servings: 48
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 tablespoon almond extract
1 1/4 teaspoons baking soda
1 cup dried cranberries
2 large eggs
2 3/4 cups all-purpose flour
2 cups macadamia nuts
1 cup pistachios, roughly chopped
1/2 teaspoon fine salt
11/2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon vanilla extract
1/2 cup vegetable shortening
48 to 60 red-and-white striped chocolate kiss candies
2 cups white chocolate chips
Equipment:
food processor
baking sheet
bowl
oven
Cooking instruction summary:
Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup). Add the sugar, butter and shortening and pulse until blended. Add the eggs and vanilla and almond extracts and pulse until blended. Add the flour, baking soda and salt and pulse until just incorporated. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray. Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.) Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
Step by step:
1. Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup).
2. Add the sugar, butter and shortening and pulse until blended.
3. Add the eggs and vanilla and almond extracts and pulse until blended.
4. Add the flour, baking soda and salt and pulse until just incorporated.
5. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.
6. Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.)
7. Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
Nutrition Information:
covered percent of daily need
