Melting Moment Macadamia Butter Cookies . These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!
Melting Moment Macadamia Butter Cookies. Oh my! Make a lovely cup of coffee or tea and enjoy a few of these little cookies! They’re absolutely delicious!
Have you ever taken a bite of a cookie and had that ‘melting’ sensation in your mouth? It’s certainly a wonderful feeling indeed!.
Here, after much trial and error, I’ve come up with a cookie which gives you that ‘melting moment’, with a hint of refreshing lemon on your taste buds, and a texture so delicate and scrumptious!
This Melting Moment Macadamia Butter Cookie recipe is designed to have a little ‘melting effect’ in the oven so don’t panic! It will spread a little during cooking, and that just adds to the deliciousness.
These cookies are based on my basic butter cookie recipe, and here, I’ve added lovely creamy macadamia nuts as well as some other flavorings. You can get creative and add other nuts, or simply leave them out if you wish. It’s an easy recipe and strong enough for you to add other things like raisins, cherries, cranberries etc.
So get creative and bakes some Melting Moment Macadamia Butter Cookies. They’re delicious!
Prep Time: 15 minutes
Cook Time: 8-10 mins
Yield: 2 Dozen
You will need an UN-GREASED baking tray
Ingredients
3/4 cup / 170 g butter
1/2 cup / 60 g confectioners sugar
2 Tablespoon water
1 1/2 teaspoon lemon extract
1 teaspoon vanilla extract
11/2 cups / 190 g sifted All Purpose / plain flour
1 teaspoon table salt
1 cup roughly chopped Macadamia Nuts.
*** You can omit the salt, however, I think it adds a wonderful flavour sensation!
Here’s a couple of cookie items which we can recommend for you.
This cookie press is easy on the hands so when you’re pressing the cookies, the handle is nice and soft. It also comes with a variety of discs in a storage box so you can make different shapes.
Instructions:
1. Place sieved flour, salt and sieved confectioners’ sugar in a large mixing bowl.
2. Add butter in little pieces (distribute evenly over the flour) and nuts.
3. Add water, lemon extract, and vanilla extract, and finally the nuts.
4. Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
5. Cover with parchment & place in the freezer for 10 minutes to firm up.
6. When firm, divide the dough into 24 equal pieces. (I find it easiest to roll it into a sausage shape whilst it is still in the parchment). Roll into balls and place cookies on the UN GREASED baking tray about a hand width apart. Using two fingers or the back of a teaspoon, squash each ball slightly down.
7. Bake in preheated oven at 350F, 180C, Gas 4 for 10 minutes or until the edges just begin to slightly brown.
8. Remove from the oven, cool for 5 minutes on the baking tray then transfer using a spatula to a cooling rack. Be careful as they are delicate.
If your cookies have joined together after taking them out the oven, use a knife or plastic cutter to separate them whilst they are hot. Once they cool, it will be messy to try and cut them.
We’d love to hear from you and what you thought of our Melting Moment Macadamia Butter Cookies recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Have a look a the short video below to see how to use a cookie gun. It’s quite a good guide!
Here’s a few more of our most popular cookie recipes for you to enjoy!
Macadamia and White Chocolate Chip Cookies
- 3/4 cup / 170 g butter
- 1/2 cup / 60 g confectioners sugar
- 2 Tablespoon water
- 1 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 11/2 cups / 190 g sifted All Purpose / plain flour
- 1 teaspoon table salt
- 1 cup roughly chopped Macadamia Nuts
-
Place sieved flour, salt and sieved confectioners’ sugar in a large mixing bowl.
-
Add butter in little pieces (distribute evenly over the flour) and nuts.
-
Add water, lemon extract and vanilla extract and finally the nuts.
-
Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
-
Cover with parchment & place in the freezer for 10 minutes to firm up.
-
When firm, divide the dough into 24 equal pieces. (I find it easiest to roll it into a sausage shape whilst it is still in the parchment). Roll into balls and place cookies on the UN GREASED baking tray about a hand width apart. Using two fingers or the back of a teaspoon, squash each ball slightly down.
-
Bake in preheated oven at 350F, 180C, Gas 4 for 10 minutes or until the edges just begin to slightly brown.
-
Remove from the oven, cool for 5 minutes on the baking tray then transfer using a spatula to a cooling rack. Be careful as they are delicate.
Bea says
It’s says it’s 1/2 cup sugar is 60g sugar but,
60g sugar is 1/4 cup, which is the correct one?
Lovefoodies says
Hi Bea, the amount is correct, ie, 1/2 cup or 60g. The conversion calculator I use is based on volume of the ingredients because it is more accurate and because confectioners (or powdered) sugar is much lighter, it takes up more volume when measured in a US cup measure, even though the weight is still the same. Where possible, when baking in particular, you should always go by the metric measures as these are more accurate and I know many recipes don’t convert correctly by taking into account volume of an ingredient in a cup measure, for example, you will get less blueberries in a cup as opposed to grains of rice because they take up more volume, so always try to go by weight and not cup sizes for better accuracy.
I hope that helps clarify for you!
Dragons And Fairy Dust says
I have been looking for a recipe to use up a pack of macadamia nuts in my cupboard, these look great