Delicious, macadamia nut cookies smothered with a refreshing citrus flavor and frosting.
| Yield | |
|---|---|
| Source | Peggy Moss, Ft. Wayne, Ind. |
| Prep time | 30 minutes |
| 1 | Cup | butter (softened) |
| 1 | Cup | confectioners' sugar |
| 1 | egg yolk | |
| 2 | Tablespoon | orange juice |
| 2 | Teaspoon | orange peel (grated) |
| 2 | Cup | flour |
| 1 | Teaspoon | cornstarch |
| 1⁄2 | Cup | macadamia nuts (chopped, or blanched almonds) |
| 1 | Cup | confectioners' sugar (for frosting) |
| 4 | Teaspoon | butter (softened, for frosting) |
| 1 | Tablespoon | orange juice (for frosting) |
| 1⁄2 | Teaspoon | orange peel (grated, for frosting) |
Cream butter and sugar; add egg yolk, orange juice and peel; mix well. Combine flour and cornstarch; add to creamed mixture; mix well. Stir in nuts. Roll into 1 1/2-inch balls; place two inches apart on ungreased baking sheets. Gently flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees for 12–15 minutes or until edges begin to brown. Cool. Frost.
Frosting:
Combine sugar, butter, orange juice and orange peel; beat until smooth. Frost cookies. Makes 3 1/2 dozen.
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