Ginger & Maple Macadamia Nut Cookies
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 7 dozen.
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don’t have crystallized ginger, use colored sprinkles. —Thomas Faglon, Somerset, New Jersey
Ingredients
-
1-1/2 cups butter, softened
-
1/2 cup sugar
-
3/4 cup maple syrup
-
4 cups all-purpose flour
-
3 teaspoons ground ginger
-
3 teaspoons ground cinnamon
-
1 teaspoon ground allspice
-
1/2 teaspoon ground cloves
-
1-1/2 teaspoons salt
-
1-1/2 teaspoons baking soda
-
1-1/2 cups finely chopped macadamia nuts
-
24 ounces dark chocolate candy coating, melted
-
1/3 cup finely chopped crystallized ginger
Directions
-
1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
-
2.
Divide dough in half; shape each into a 12-in.-long roll. Wrap securely; refrigerate 2 hours or until firm.
-
3.
Preheat oven to 350°. Unwrap dough; cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
-
4.
Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts
1 cookie: 126 calories, 8g fat (4g saturated fat), 9mg cholesterol, 103mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC