Ginger & Maple Macadamia Nut Cookies Recipe

Name: Ginger & Maple Macadamia Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups butter, softened; 1/2 cup sugar; 3/4 cup maple syrup; 4 cups all-purpose flour; 3 teaspoons ground ginger; 3 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1-1/2 teaspoons salt; 1-1/2 teaspoons baking soda; 1-1/2 cups finely chopped macadamia nuts; 24 ounces dark chocolate candy coating, melted; 1/3 cup finely chopped crystallized ginger

Servings: persons

1-1/2 cups butter, softened
1/2 cup sugar
3/4 cup maple syrup
4 cups all-purpose flour
3 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1-1/2 cups finely chopped macadamia nuts
24 ounces dark chocolate candy coating, melted
1/3 cup finely chopped crystallized ginger

1
In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
2
Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
3
Preheat oven to 350u00b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased
4
. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5
Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined
6
; sprinkle with crystallized ginger. Refrigerate until set.

1787

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups butter, softened, 1/2 cup sugar, 3/4 cup maple syrup, 4 cups all-purpose flour, and more.

Yes, Ginger & Maple Macadamia Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger & Maple Macadamia Nut Cookies

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