Another portion control alert recipe. I had made this and the coconut sheet cake the same weekend so you can imagine my sugar overload then. But it was worth it.
The dough tended to be a bit dry and crumbly so you do need to beat it a fair amount to get it to come together. Make sure you beat the butter first to nice, soft, creamy submission before you add the dry ingredients. If your dough isn’t coming together, add a dash more vanilla or vanilla bean paste but you don’t want this dough soft or sticky. Once it comes together, it’s easy to shape into little thick discs. They hardly spread so they’ll end up mostly the size you shape them in. I like the look of having them be small but hearty-thick discs. That way you can also eat two of them and console yourself that two is okay because “they’re not that big”. Go with it.
1/3 cup turbinado sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup macadamia nuts, finely crushed
1/2 cup mini chocolate chips
- Beat butter and sugar together until blended. Add vanilla.
- Whisk together flour and salt; add to butter mixture, mixing until incorporated and dough comes together.
- Add macadamia nuts and mini chocolate chips.
- Portion into 1" dough balls and shape into thick discs. Chill for at least an hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Space evenly on baking sheet and bake for 10-12 minutes or until lightly golden. Do not overbake or you won't get the soft texture. Transfer to wire rack and cool completely.