My Recipe Box

Macadamia Lace Cookies

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Yields about 52 3-inch cookies.

  • by from Fine Cooking
    Issue 61

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.

  • 4 oz. (1/2 cup) unsalted butter, cut into 5 pieces
  • 4-1/2 oz. (1 cup) finely chopped lightly salted macadamia nuts
  • 1 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 tsp. vanilla bean paste or pure vanilla extract
  • 1/2 tsp. table salt

Heat the oven to 350°F. Line two or three large baking sheets with nonstick baking liners or parchment.

In a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (not black), 5 to 7 minutes. Watch the butter carefully. Immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter. Let cool slightly, about 5 minutes.

Combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl. Stir until blended. Slowly add the browned butter and continue stirring until blended.

Drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets. Bake until the cookies are golden brown, 6 to 8 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely. Repeat with the remaining batter after the sheets have cooled.

Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

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.

These are pretty wonderful. They're crisp, buttery and distinctive. And what's more, they're very, very low-fuss. I like that in a cookie.

Good but not great. Made 2 other cookies from Fine Cooking that were much better, vanilla sugar cookies and double ginger crackles.

These cookies are amazing. Crispy and chewy and the flavour is incredible. Love it. They're freezable and make great gifts.

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