Chocolate-Dipped Macadamia Cookies

The Handsome Husband is obsessed with macadamia nuts, but man are those things pricey. When you’re trying to feed your family on $100 a month it’s not something you buy all that often. But once in awhile I’ll splurge and buy some for him. I thought these cookies would be the perfect recipe to use them up in. He agreed and scarfed them down so fast I was kind of in awe. Note to self: don’t come between him and his macadamia nuts!

Ingredients

1 stick unsalted butter, softened
1/3 cup powdered sugar
1 large egg yolk
2 tablespoons grated lemon zest
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/2 cup macadamia nuts, toasted and finely ground
1 cup flour
5 ounces chocolate, chopped

Directions

Preheat oven to 350 F. Line baking sheets with parchment paper or use silpats. Using an electric or stand mixer, cream butter and sugar together on medium-high until fluffy, about 2 minutes. While mixer is still on, pour in egg yolk, lemon zest, lemon juice, salt and nuts and beat just until combined. Turn mixer down to low and pour in flour. Mix until just combined. Form dough into a 8 inch long log, wrap in plastic wrap, and freeze for 30 minutes. Once firm, remove from refrigerator and cut into 1/4-inch slices and bake 14 minutes or until golden around edges, rotating sheets halfway through. Let cookies cool completely.

Melt chocolate in a double boiler, stirring constantly {you can do this in a microwave too, just do it in 30-second increments & stir after each time}. Dip half of each cookie into chocolate and then place carefully onto parchment paper or silpats. Chill about 10 minutes before serving.

Looking to get your cookie fix? Check out more Cookie Recipes.