Macadamia and Pecan Cookies

Growing up is a funny thing. I used to be that kid who always took the cookie with the most visible chocolate chips (who am I kidding, I still do that), and I would be so distraught if they weren’t chocolate chips, but actually turned out to be currants or sultanas – I mean really, giving a child something that looks like chocolate that isn’t chocolate is plain cruel. But now I actually appreciate currants and sultanas, and even more shocking, I appreciate nuts in cookies too. As a kid there was nothing more upsetting than cookies with nuts or dried fruit instead of chocolate, but now I appreciate the nuanced flavours (and slight health benefits) of these additions, and chocolate is simply a bonus.

So you are completely forgiven if you looked at this and thought, “Man, I wish they just had some chocolate in them”. I get it. But sometimes the subtle flavour combinations are intriguing and satisfying in a way that chocolate isn’t – I know, I’m a huge food nerd, but can you blame me? And don’t worry, I still love chocolate!

Anyway, my point is, I think these are worth a shot! And besides, you can always add a sneaky bit of chocolate to the mixture too!

 

Macadamia and Pecan Cookies

Adapted from the Australian Women’s Weekly

Ingredients

200g butter

1tsp vanilla

1/2 cup icing sugar

1/2 cup brown sugar

1 egg

1 3/4 cups plain flour

1/2 tsp bi-carb soda

1/2 cup macadamias, chopped

1/2 cup pecans, chopped

Method

  1. Preheat oven to 150C fan-forced and line two baking trays with baking paper.
  2. Beat butter, vanilla, icing sugar and brown sugar to combine with an electric mixer
  3. Add egg and beat until pale and fluffy.
  4. Add flour and bi-carb soda and beat on the lowest speed briefly. Whilst the mixture is still floury, remove from the electric mixer, add the nuts and stir with a wooden spoon or spatula to combine. The mixture should be perfectly combined now.
  5. Roll dough into small balls, about the size of a tablespoon and place on the lined trays about 5cm apart to allow for spreading. If it’s a hot day you’ll need to let the rolled cookies rest in the fridge for about 10-15 minutes otherwise they won’t cook as well.
  6. Bake for 10-15 minutes, and keep an eye on them – you’ll want them to look golden, but they will still be very squidgy (they firm up on cooling).
  7. Remove from the oven and allow to cool on trays. Store in an airtight container for about a week.

 

Happy Baking!

 

Notes:

  • If you don’t have an electric mixer, you can use hand held beaters, or just make sure the butter is very soft and mix by hand with a wooden spoon or spatula
  • Feel free to use whatever fillings you like – chocolate, nuts, dried fruit etc., you can really do anything!
  • And if you are feeling experimental, try making massive cookies! Just make sure you leave room for them to spread on the tray, and keep an eye on them as they will take longer to cook but will be more difficult to assess!

 

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