The best delicious Mary Bergin's Macadamia Nut Butter Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mary Bergin's Macadamia Nut Butter Cookies recipe today!
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1 c (2 sticks) butter; Softened
1/4 c Granulated sugar
3 tb Honey
1 Egg yolk
1/2 ts Vanilla extract
1 3/4 c All-purpose flour; sifted
1/2 c Roasted macadamia nuts;
-Coarsely chopped
In large mixer bowl, beat butter and sugar on medium speed until light and
fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form
dough into a lo about 12-inches long and 1 1/2-inches wide. Wrap in
plastic wrap and refrigerate 2 to 3 hours or until firm. Heat oven to 350
degrees. Line cookie sheet with parchment paper. Slice cookie dough into
1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies
feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on
cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in
airtight container.
Date: Tue, 18 Jun 1996 17:47:48 -0400
Yields
42 Servings
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