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 coarsely chopped
Macadamia nuts
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 log 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.
Serving Size: 1 cookie
Nutritional Information per serving Calories 80 Total Fat 6 g Total
Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg
Yields
3 Servings
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