Cocoa Macadamia Nut Sandies
Indulge in the rich, buttery decadence of Cocoa Macadamia Nut Sandies, a perfect fusion of melt-in-your-mouth shortbread texture and deep cocoa flavor. Highlighted by the satisfying crunch of chopped macadamia nuts, these cookies are effortlessly elegant and incredibly easy to make. With just 20 minutes of prep, this recipe yields a batch of 24 cookies that are lightly dusted in powdered sugar for a snowy finish, making them a beautiful choice for holiday gatherings or everyday treats. Featuring simple pantry staples like unsweetened cocoa powder and vanilla extract, these cookies strike the perfect balance of sweetness and nuttiness. Whether you're a chocoholic or a fan of nutty desserts, these Cocoa Macadamia Nut Sandies are destined to become a household favorite.
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Ingredients
- 226 grams Unsalted butter
- 120 grams Granulated sugar
- 1.5 teaspoons Vanilla extract
- 260 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 120 grams Macadamia nuts, chopped
- 50 grams Powdered sugar (for dusting)
- 0.5 teaspoons Salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand or stand mixer.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
Step 5
Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until a dough forms.
Step 6
Fold in the chopped macadamia nuts with a spatula to evenly distribute them throughout the dough.
Step 7
Using a small cookie scoop or a tablespoon, portion out dough and roll it into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Gently flatten each dough ball with the palm of your hand or the bottom of a glass to slightly flatten them into disks.
Step 9
Bake in the preheated oven for 13-15 minutes, or until the cookies are set but still slightly soft in the center.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 11
Once the cookies have fully cooled, lightly dust them with powdered sugar using a fine-mesh sieve for a lovely finished look.
Step 12
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (815.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4196.7 |
| Total Fat 291.4g | 0% |
| Saturated Fat 130.3g | 0% |
| Cholesterol 500.4mg | 0% |
| Sodium 1223.0mg | 0% |
| Total Carbohydrate 404.4g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 177.4g | |
| Protein 44.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.7mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1238.2mg | 0% |
Source of Calories