These buttery tender cookies just melt in your mouth. The finely chopped macadamia nuts add a creamy nuttiness while the brown butter glaze adds a richness which makes these Macadamia Nut Crescent Cookies a perfect holiday treat.
What You Need To Make These Cookies
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of a recipe. I prefer using glass mixing bowls due to the fact that they are easy to clean and they do not react with acidic ingredients, which could change the flavors in your recipe.
- Mini Food Processor: This is the perfect tool for chopping the macadamia nuts.
- Baking Sheets: Having a good baking sheet is important when baking cookies. I always opt for aluminum baking sheets for their ability to conduct heat consistently which will allow for even browning.
- Microplane: The perfect tool for grating fresh nutmeg.
Ingredients:
- Butter: I suggest using unsalted butter so that you can control the salt content in the recipe. It is best to bring your butter to room temperature. This allows it to blend with the other ingredients smoothly.
- Sugar: This recipe calls for both Granulated Sugar and Powdered Sugar each adding sweetness and texture.
- Ground Ginger For added warmth.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Flour: A good All Purpose Flour works well for this recipe.
- Macadamia Nuts: Finely chopped.
- Milk: Whole or 2%
- Whole nutmeg: For grating on top of completed cookies.
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Macadamia Nut Crescent Cookies
Course: DessertDifficulty: Easy20
Cookies20
minutes12
minutesButtery, melt in your mouth cookies that are loaded with flavors of warm ginger, creamy macadamia nuts and rich and nutty brown butter. The perfect addition to your holiday table.
Ingredients
- For The Cookie
1 Cup unsalted butter, softened
2/3 Cup granulated sugar
3/4 Teaspoon ground ginger
1/2 Teaspoon vanilla extract
2 1/4 Cups all purpose flour
1 Cup finely chopped macadamia nuts
- For The Glaze
1/4 Cup unsalted butter, browned
2 Cups powdered sugar
2 – 3 Tablespoons milk
1/2 Cup finely chopped macadamia nuts.
Freshly ground nutmeg, for topping
Directions
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the one cup of butter on medium speed for 30 seconds. Add the granulated sugar, 3/4 teaspoon ground ginger and the vanilla extract and beat until combined.,scraping the sides of the bowl as necessary. Add the flour and 1 cup of chopped macadamia nuts and continue beating until combined.
- Scoop out 1” sized balls of dough and roll into a short logs. Form the logs into a crescent shape and place on the prepared baking sheet 2” apart. Place in the preheated oven and bake for 10 to 12 minutes or until the edges are golden and cookies are puffed. Remove from oven and allow to cool completely on a wire rack.
- For the glaze, place the 1/4 cup of butter in a small saucepan set over medium heat. Stirring frequently, cook butter 8 to 10 minutes or until liquid turns golden and brown bits form at the bottom of the pan. Pour brown butter into a small mixing bowl, making sure to include all the brown bits. Add the the powdered sugar, 1/4 teaspoon of ground ginger and 2 to 3 tablespoons of milk and whisk until it forms a drizzle like consistency, adding more milk 1 teaspoon at a time if needed until this is accomplished.
- Immediately dip the tops of each cooled cookie in the glaze and sprinkle with the remaining chopped macadamia nuts then place on parchment paper to set. Top with freshly grated nutmeg and serve.
- Enjoy.
