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Chocolate-Dipped Macadamia Cookies

    • Photo: Con Poulos
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    Everyday Food, May 2011
    • Yield Makes 17
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    Ingredients

    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/3 cup confectioners' sugar
    • 1 large egg yolk
    • 2 tablespoons finely grated lemon zest plus 1/2 teaspoon lemon juice
    • 1/8 teaspoon coarse salt
    • 1/2 cup macadamia nuts, toasted and finely ground
    • 1 cup all-purpose flour (spooned and leveled)
    • 5 ounces bittersweet chocolate, chopped

    Directions

    1. Preheat oven to 350 degrees with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes. Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes. Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to two parchment-lined baking sheets, and freeze 5 minutes. Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let cookies cool completely on wire racks.
    2. Microwave chocolate in 30-second increments, stirring after each, until melted. Dip half of each cookie into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.

    Recipe Reviews

    • ammarioni
      23 Sep, 2011

      thanks for answering, but no luck, I still can't find how to save in the last entries.

    • evoo33
      21 Sep, 2011

      Thanks golflady1 ~ your help is appreciated.

    • golflady1
      21 Sep, 2011

      The SAVE option is now over on the left hand side....down some. I tried it and had trouble but think they are doing some kind of work on the website as some things look different. Maybe if we wait until later it will work.

    • ammarioni
      21 Sep, 2011

      why the option to save the recipe doesn't appear anymore?

    • Desperanza
      21 Sep, 2011

      The macadamia Nut is native to Australia.
      The recipe seems lovely.

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