Melting Moment Macadamia Butter Cookies

Melting Moment Macadamia Butter Cookies - made dough November 4, 2018, modified from Love Foodies

   

These are buttery morsels of vanilla cookie with the crunch of macadamia nuts. In the midst of the holiday cookie baking season, this is one that might stand out with its sheer simplicity.

It isn't fancy but if you like vanilla, butter or macadamia nuts, this may appeal to your palate more than fancier cookies. There's something about a well-made butter cookie that triumphs over more flamboyant cookies, at least for me.

Toast the macadamia nuts to bring out their flavor, use fresh butter and real vanilla extract, none of that imitation stuff. And, of course, underbaking will give you that rich texture, not the dry crumble of an overbaked cookie.

If you give away cookies for the holidays, if you make these small and chubby enough, you can even nestle them in holiday-themed cupcake liners to give them a little decorative glory. But their flavor will win over your recipients without the fancy touches.

3/4 cup butter
2 tablespoons water
2 1/2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
1 cup salted macadamia nuts, roughly chopped

1. Beat butter in large bowl of stand mixer with paddle attachment until creamy. Add vanilla extract and water and mix until combined.
2. Whisk flour, confectioners' sugar and salt together in medium-size bowl. Add to butter mixture and beat until combined. Fold in macadamia nuts. Chill dough for 10-15 minutes if soft. Portion into small dough balls, cover and chill or freeze for several hours or overnight.
3. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space frozen dough balls. Bake 8-10 minutes or just until the edges begin to slightly brown. Remove from oven, cool for several minutes then transfer cookies to wire rack to cool completely.