Ingredientes para Denise Pierce's Macadamia Lace Cookies
- Unsalted Butter
- Salted Macadamia Nuts
- Granulated Sugar
- 1 large egg
- Vanilla Bean Paste
- Table Salt
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Como fazer Denise Pierce's Macadamia Lace Cookies
- Preheat oven to 350°F (175°C).
- Line two or three large baking sheets with nonstick baking liners or parchment paper.
- In a small saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Continue cooking, swirling occasionally, until the butter solids turn a deep golden brown, about 5-7 minutes. Watch carefully to prevent burning.
- Immediately remove from heat and pour the browned butter into a small bowl, scraping the pan to get all the butter solids.
- Let cool slightly, about 5 minutes.
- In a medium bowl, combine 1 cup chopped macadamia nuts, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and a pinch of salt.
- Stir until well combined.
- Slowly add the cooled browned butter to the nut mixture, stirring until fully incorporated.
- Drop the batter by slightly heaping teaspoonfuls (about 1 tablespoon each), spacing them about 3 inches apart on the prepared baking sheets.
- Bake for 6-8 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Repeat with remaining batter, allowing baking sheets to cool slightly between batches.
- Store at room temperature in an airtight container or freeze, separating layers with waxed paper for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
7g
Carbs
1g
