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Macadamia Lace Cookies

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.


  • 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.


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Reviews (6 reviews)

  • histayhomemom | 08/22/2014

    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.

  • user-737640 | 12/11/2013

    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.

  • Zhenya | 01/01/2013

    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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