Chewy Macadamia Nut Cookies
3/4 cup (1 1/2 sticks) butter, softened
2 cups firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
3 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon cinnamon
1 cup chopped macadamia nuts
Cream the butter, brown sugar and vanilla powder in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours.
Preheat the over to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray.
Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.
Makes 3 dozen
When preparing bakery items such as cookies, here's at tip to enhance the flavor intensity of your product: cream the vanilla into the butter or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies.
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