Macadamia Orange Cookies
Here's an unexpected twist on a classic Christmas cookie. Let Macadamia-Orange Cookies inject some tang into your holiday dessert!
cup (1 stick) unsalted butter, softened
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup flour
1 cup macadamia nuts, chopped
2 small oranges
1 cup sugar
4 ounces white chocolate, melted
- Heat the oven to 350 degrees F.
- Beat the butter with the sugar and the vanilla extract until light.
- Add the flour and the nuts. Mix until combined. Chill the dough in the freezer 10 minutes.
- Using your hands, roll pieces of the dough into 3/4-inch-diameter balls.
- Place them 2 inches apart on a parchment-covered baking sheet. Flatten slightly.
- Bake until just beginning to brown lightly, about 15 minutes. Cool on a wire rack.
- Meanwhile, for candied orange rind, put 4 cups of water into a saucepan over high heat.
- Cut the oranges in half crossways, and scoop out the flesh with a spoon (save flesh for other use).
- Slice the rinds into 1/8-inch- to 1/4-inch-thick strips. Place them in the saucepan and boil 25 minutes; drain.
- Rinse the strips and return them to the pan with the sugar and 1 3/4 cups water.
- Simmer over medium to low heat 25 minutes. Strain the strips from the syrup, allow strips to cool, and save for final assembly.
- To assemble the cookies, dip the bottom of the cookie and 1/4 inch up the sides into the white chocolate.
- Tap off any excess chocolate.
- Put dipped cookies onto a parchment-lined baking sheet.
- Press an orange-rind strip around the bottom of each cookie, adhering it to the cookie where the chocolate coats the sides.
- Chill and serve within a few hours.