Sunday, August 5, 2012

Macadamia Nut Cookies

Macadamia Nut Cookies: Freezing Cookie Dough

 Hi everybody : ) 

My daughter is going back to law school soon : (  I'm making these cookies because macadamia cookies are her favorite. I so happy I found this recipe because it allows you to freezes cookie dough for later usages. With this, she can have her favorite cookie whenever and think of mom : )

I won this book Make-Ahead Meals For Busy Moms by Jane Doiron, her blog is wonderful, from Lark's Country Heart  another great blog.


Macadamia Nut Cookies from Make-Ahead Meals For Busy Moms

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cups macadamia nuts, chopped
1 cup vanilla chips

In a medium bowl, combine the flour, baking soda, and salt: set aside. In a large mixing bowl, cream the butter and sugars. Add the egg and vanilla and beat on medium speed until thoroughly combined. Add the flour mixture on low speed. Stir in the nuts and vanilla chips. Prepare a large sheet pan with parchment paper. For each cookie, shape 1/4 cup of dough into a ball. Place the cookie dough 2 inches apart on the sheet pan and flatten the dough slightly with your fingers. Bake at 350°F for 13 minutes. Cool on a wire rack. Makes 20 large cookies
cookie dough
-Freezer Directions for Uncooked Dough-
Place the cookie dough balls on a large sheet pan in a single layer. Cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough in labeled freezer bags and freeze up to 2 months. Be sure to write the cooking directions on the bag.
freezing the cookie dough
Thawing Out the Dough on Baking Day-
Cover a large sheet pan with parchment paper and place the frozen cookie dough on it about 2 inches apart. Thaw the cookie dough at room temperature for 45 - 60 minutes. Preheat the oven to 350°F and bake for 13 minutes.
measured frozen cookie dough
I used my medium OXO Good Grips Cookie Scoop. I packaged 2 bags of dough! A dozen in each bag.


I cooked 5 cookies with the dough I had left over from the 2 dozen. The cookies was great, moist and chewy. Make sure you leave plenty of room for the cookies to spread, these babies are BIG!

ENJOY! Come again....

Linking to:
Melt in Your Mouth Monday Recipe Blog Hop #77  
Katherine Martinelli: Nut Blog Hop  
Sweet Tooth Friday @ Alli-n-Son

1 comment:

  1. Glad you liked my cookies! Thanks for sharing them on my Blog Hop! Have a great week! :)

    ReplyDelete