↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup salted macadamia nuts
2/3 cup sugar
1/2 tsp vanilla extract
1 cup unsalted butter, cut into half-inch pieces
2 1/4 cups flour
Mocha icing:
1 tbsp instant coffee granules
3 tbsp boiling water
4 tbsp butter, melted
1 3/4 cups powdered sugar, sifted
1 tsp vanilla extract
Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal. Add the vanilla extract and butter. Process just until smooth. Add 11/4 cups of the flour and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs.
Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Tightly wrap the dough and twist the ends closed. Chill for several hours or overnight.
Preheat the oven to 350. Cut the chilled dough into 1/3-inch-thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they're fragile while they're still warm).
To make glaze, dissolve the coffee in boiling water. Whisk in the melted butter, confectioner's sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the surface, until you use the icing.
Glaze the cookies while still warm with mocha icing, using a pastry brush. For less sweet cookies, drizzle the glaze over cookies. Store completed cookies in an airtight container to retain crispness.
Makes 4 dozen.
view more member recipes
MOCHA MACADAMIA SHORTBREAD
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup salted macadamia nuts
2/3 cup sugar
1/2 tsp vanilla extract
1 cup unsalted butter, cut into half-inch pieces
2 1/4 cups flour
Mocha icing:
1 tbsp instant coffee granules
3 tbsp boiling water
4 tbsp butter, melted
1 3/4 cups powdered sugar, sifted
1 tsp vanilla extract
Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal. Add the vanilla extract and butter. Process just until smooth. Add 11/4 cups of the flour and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs.
Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Tightly wrap the dough and twist the ends closed. Chill for several hours or overnight.
Preheat the oven to 350. Cut the chilled dough into 1/3-inch-thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they're fragile while they're still warm).
To make glaze, dissolve the coffee in boiling water. Whisk in the melted butter, confectioner's sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the surface, until you use the icing.
Glaze the cookies while still warm with mocha icing, using a pastry brush. For less sweet cookies, drizzle the glaze over cookies. Store completed cookies in an airtight container to retain crispness.
Makes 4 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon-macadamia Shortbread Bars
by sgre52160
Crust 1 cup roasted salted macadamia nuts 3/4 cup sugar 2 cups flour 1 cup unsalted butter, cut up, softened 1 tbsp grated lemon peel Filling 6 egg yolks 6 tbsp sugar 6 tbsp fresh lemon jui
by sgre52160
Crust 1 cup roasted salted macadamia nuts 3/4 cup sugar 2 cups flour 1 cup unsalted butter, cut up, softened 1 tbsp grated lemon peel Filling 6 egg yolks 6 tbsp sugar 6 tbsp fresh lemon jui
Hawaiian Mocha Macadamia Nut Cream Cheese Filled Brownies
by sgre52160
Cream Cheese Filling: 3 ounces cream cheese, softened to room temperature 2 tbsp (1/4 stick) unsalted butter, softened to room temperature 1/4 cup granulated white sugar 1 large egg 1 tbsp a
by sgre52160
Cream Cheese Filling: 3 ounces cream cheese, softened to room temperature 2 tbsp (1/4 stick) unsalted butter, softened to room temperature 1/4 cup granulated white sugar 1 large egg 1 tbsp a
Mocha Hazelnut Marble Cake With Mocha Sour Cream Ganache
by sgre52160
2 1/4 cups flour 1/2 cup toasted hazelnuts, finely ground 1 tsp baking powder and salt 9 oz unsalted butter, room temperature, divided use 3 oz bittersweet chocolate, coarsely chopped 1/4 cup cof
by sgre52160
2 1/4 cups flour 1/2 cup toasted hazelnuts, finely ground 1 tsp baking powder and salt 9 oz unsalted butter, room temperature, divided use 3 oz bittersweet chocolate, coarsely chopped 1/4 cup cof
view more member recipes
related CDKitchen recipes
Christmas Shortbread Bars
Macadamia Nut Crusted Tilapia
Banana Macadamia Nut Bread
Macadamia Nut Butter
Sauerkraut Chocolate Cake With Mocha Whipped Cream
Claim Jumper Banana Custard Shortcake
Chocolate Caramel Squares