Ginger & Maple Macadamia Nut Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Makesabout 7 dozen
- 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
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
- Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
- Preheat oven to 350°. Unwrap and cut dough 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.
- 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 Facts1 cookie: 126 calories, 8g fat (4g saturated fat), 9mg cholesterol, 103mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
Dec 8, 2015
I am making these cookies as part of my cookie basket. They are delicious and scream Christmas....I made them in three ways. plain, partly dipped and completely dipped...
Dec 15, 2014
I used pecans in place of macadamias and used chocolate candy/almond melting bark. In place of crystallized ginger, I drizzled melted white chocolate over the dark. These have a WONDERFUL flavor and were well received during the holidays.
Dec 14, 2014
These cookies were delicious! I used semi-sweet chocolate instead of dark chocolate candy coating and they turned out great!
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