Yield: Yields about 52 3-inch cookies.
The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookies an intense flavor. I like to use vanilla bean paste (a combination of vanilla extract and vanilla seeds), but vanilla extract works well, too.
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Great flavor but I would not give these cookies to my kids. Waaayy too sugary...feels like eating spoonfuls of sugar and butter. I think it was supposed to be crunchier because mine came out a little on the chewier side.
These cookies were messy to make. They had a good taste but were way too sugary and greasy. I think they need less sugar and maybe some flour (1/2 C) or some ground up oatmeal to balance out the butter. Mine were not crisp and I cooked them the max. suggested time. They were floppy. If I make again, I'll make those changes.
Delicious cookies yet a bit hard to make. I could not get the cookies to be nice round shape as shown on the picture. My cookies turned out like weird shape blobs. I find that these cookies are not for me because it's a bit messy making them. Everyone in my family enjoyed the taste of the cookies. I don't think I will make them again.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…
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