Bready or Not Original: Spiced Maple Macadamia Nut Cookies
These sliced cookies are a delightful blend of sweet maple and warm spices with added nuance from chocolate and crunchy macadamias. Mix up the dough and stash in the fridge or freezer for future baking! Makes about 70 cookies.
Course: Dessert, Snack
Keyword: chocolate, cookies, macadamia nuts, maple
Author: Beth Cato
1 1/2cupsunsalted butter 3 sticks, room temperature
3/4cupreal maple syrup
1 1/2teaspoonsbaking soda
3/4cupchocolate chips semisweet or dark or mixture
1/3cupcandied ginger finely chopped
In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
Cookies keep for at least 3 days in sealed containers at room temperature.