double ginger maple macadamia cookies Recipe

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double ginger maple macadamia cookies Recipe

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a real kick of ginger dipped in chocolate
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1/2 cups sugar
  • 1 1/2 cups butter
  • 3/4 cup grade b maple syrup
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cloves
  • 1 1/2 cups finely chopped macadamia nuts
  • dipping sauce
  • 8 ounces dark chocolate
  • 1/4 cup minced crystalized ginger

Directions

Mix sugar, butter aple syrup in large bowl. Stir in flur,soda,salt,spices and macadamia nuts. Divide dough in half. Shape each half into roll, about 2 inches in diameter Wrap in plastic wrap and refrigerate at least 3 hours. Heat oven to 350F. Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet. Bake about 9 minutes or until almost no indentation remains when touched. Cool 2 minutes before removing from cookie sheet.
cool completely on wire rack. melt chocolate add crystalized ginger
dip half of each coolie in chocolate and return to wire ack
chill before serving Yield: serves 10
Notes: optional you can add colored sprinkles if you desire

  • 1/2 cups sugar
  • 1 1/2 cups butter
  • 3/4 cup grade b maple syrup
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cloves
  • 1 1/2 cups finely chopped macadamia nuts
  • dipping sauce
  • 8 ounces dark chocolate
  • 1/4 cup minced crystalized ginger
  1. Mix sugar, butter aple syrup in large bowl. Stir in flur,soda,salt,spices and macadamia nuts. Divide dough in half. Shape each half into roll, about 2 inches in diameter Wrap in plastic wrap and refrigerate at least 3 hours. Heat oven to 350F. Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet. Bake about 9 minutes or until almost no indentation remains when touched. Cool 2 minutes before removing from cookie sheet.
  2. cool completely on wire rack. melt chocolate add crystalized ginger
  3. dip half of each coolie in chocolate and return to wire ack
  4. chill before serving Yield: serves 10
Notes: optional you can add colored sprinkles if you desire

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