Best 3 Fudgy Macadamia Nut Sandwich Cookies Recipes

MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES

Steps:

• In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
• Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
• Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
• Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
• Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.

AUSSIE FUDGY MACADAMIA NUT COOKIES

Steps:

• Heat oven to 350º. Beat sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

FUDGY MACADAMIA NUT SANDWICH COOKIES

Steps:

• Cookie:Preheat oven to 350. Blend together the dry ingredients and set aside. Beat the sugar, butter and vanilla together with an electric mixer until very light and fluffy, about 3 minutes. Add the egg and mix well. Add the flour mixture and mix just till blended well-do not overmix. Blend in the chopped nuts by hand. Using your hands or a small disher, make 1 inch balls of dough. Roll them in sugar and place on parchment lined baking sheets. Flatten the tops, using your hands or the bottom of a glass. Bake for 12-14 minutes, or until lightly browned. Remove to rack and cool thoroughly before filling. For filling: In a 1 qt saucepan, mix cream, corn syrup, chocolate, and salt together. Bring to a boil over medium heat until chocolate is melted. Continue to cook over reduced heat x 5minutes. Remove from heat and stir in liquer and butter. When filling is warm and thickening, dip bottom of one cooled cookie into filling and top it with the bottom of a second cookie. Allow to set, then stripe the top with filling (rewarming if necessary), drizzling from a spoon or using a squeeze bottle.