Cookie Musings
I have started researching my contribution to Sister #3’s annual Christmas Cookie exchange and I have come across a couple of delicious recipes. This one is:
Macadamia Moons with Browned Butter Glaze
Cookie batter:1 c butter, softened
2/3 c granulated sugar
3/4 t ground ginger
1/2 t vanilla
2 1/4 c flour
1 c finely chopped macadamia nuts
Glaze:
1/4 c butter
2 c icing (powdered) sugar
1/4 t ground ginger
2-3 T milk
1/2 c finely chopped macadamia nuts
freshly ground nutmeg (optional)
Preheat oven to 350. In a large bowl, beat the 1 c butter with an electric mixer on medium to high speed for 30 secs. Add granulated sugar, the 3/4 t ginger and vanilla. Beat until combined, scraping bowl occasionally. Add flour and 1 c nuts, beating on low speed until combined.
Shape dough into 1 inch balls. To shape moons, roll each ball into a short log with tapered ends. Curve slightly into a crescent shape and place 1 inch apart on an ungreased cookie sheet, Bake in a pre-heated oven for 10-11 mins or until set and lightly browned. Transfer cookie to a wire rack and cool.
For glaze: In a small heavy bottomed saucepanm heat butter until melted, then caarefully stir constantly until butter bubbles and beecomes very fragrant. Cool slightly.
In a small bowl combine browned butter , sugar and ginger. Stir in enough of the milk to make a glaze of spreading consistency.
Spread glaze over cooled cookies. Sprinkle immediately with crushed nuts and ground nutmeg (if desired). Makes about 48 cookies. To store: place cookies between sheets of waxed paper in an air tight container; cover. Store at room temperature for up to 3 days of freeze up to 3 months.
After you have retired for the night, listen for footsteps leading to the freezer in the basement. If you hear the lid being raised, check your cookie supply the next morning. The midnight Christmas cookie marauder may have struck your house as is frequently the case in ours.
Kath’s quote: “A balanced diet is a cookie in each hand” Unknown
Let love be multiplied.
