Cherry & Macadamia Nut Cookies Recipe

4 1 1
Cherry & Macadamia Nut Cookies Recipe
Cherry & Macadamia Nut Cookies Recipe photo by Taste of Home
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Cherry & Macadamia Nut Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
Tart dried cherries and sweet macadamia nuts make an unbeatable combo. Plus, the cherries add a pop of color for the holidays.—Gloria Bradley, Naperville, Illinois
MAKES:
45 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./ batch + cooling
MAKES:
45 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./ batch + cooling

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup plus 1 cup confectioners' sugar, divided
  • 1/2 teaspoon salt
  • 3 teaspoons vanilla extract
  • 2 cups cake flour
  • 1/2 cup all-purpose flour
  • 2/3 cup dried cherries, chopped
  • 2/3 cup macadamia nuts, toasted and finely chopped

Directions

Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. In another bowl, whisk flours; gradually beat into creamed mixture. Stir in cherries and nuts.
Shape level tablespoons of dough into balls; place 1-in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms just begin to brown. Cool on pans 10 minutes.
Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving. Yield: about 3-1/2 dozen.
Originally published as Cherry & Macadamia Nut Cookies in Cookies & Candies Bookazine 2016

  • 1 cup unsalted butter, softened
  • 1/2 cup plus 1 cup confectioners' sugar, divided
  • 1/2 teaspoon salt
  • 3 teaspoons vanilla extract
  • 2 cups cake flour
  • 1/2 cup all-purpose flour
  • 2/3 cup dried cherries, chopped
  • 2/3 cup macadamia nuts, toasted and finely chopped
  1. Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. In another bowl, whisk flours; gradually beat into creamed mixture. Stir in cherries and nuts.
  2. Shape level tablespoons of dough into balls; place 1-in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms just begin to brown. Cool on pans 10 minutes.
  3. Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving. Yield: about 3-1/2 dozen.
Originally published as Cherry & Macadamia Nut Cookies in Cookies & Candies Bookazine 2016

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Hankbecc04 User ID: 8959919 255994
Reviewed Oct. 26, 2016

"My husband liked these cookies as a change to traditional teacakes. They turned out perfect and tasted amazing. Thanks!"

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