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My Macadamia Nuts Butter Cookies

COOKIES MODE IS ON... 

Friday night, I spent some time looking for butter cookies recipe, this time I want real crunchy cookies.  Yes, I did have the secret recipe my SIL gave me last time and and you know what, I couldn't find it, I guess I must have deleted the photo of the recipe she sent to me and I do not want to ask her again.  So "malu-ing" shy to ask her for the recipe again.  (Tai Soe, if you are reading this, sorry ya!  I misplaced your recipe again!)

This time all is not lost for I have this faithful reader called Phong Hong Bakes And Cooks who simply loves to bake cookies!  It was always mouth watering for me just by looking at her cookies (that time I did not have an oven yet) and now I do, I must do what she did!  Oh by the way, PH, if you are reading this, it has been quite a while since you last baked cookies, right?  LOL.... I just have to search in her blog "butter cookies" and her mouth-watering cookies all appeared before my eyes.  I had a hard time choosing which to start with... and I ended up with this post called "My Giant Pecan Chocolate Chips Cookies!"

I did not have Pecan nor Chocolate Chips and I replaced them with Macadamia Nuts instead.  Really, the steps are simple and the outcome of the cookies?  Simply the best of the best!  I gave some to my picky friend who rarely compliments, by the way...  and the feedback was... "Hey, not bad wor.... " and asked for more... that was enough for encouragement, thanks to PH.... and now I want to share her recipe with you....

Phong Hong's original recipe:

Ingredients :
- 125g butter, softened
- 225g self-raising flour
- 100g brown sugar  (I reduced to 70gm)
- 100g chocolate chips  (omitted)
- 125g roasted pecans, chopped  (I used 125g of macadamia nuts, chopped into halves)
- 1 egg
- 1 tsp vanilla extract 

Method :
1. Cream butter and sugar until light and creamy.
2. Add vanilla extract and egg and continue to beat until well incorporated.
3. Using a spatula (or continue with your mixer) fold in the flour and mix to form a dough.
4. Fold in chocolate chips and chopped pecans.
5. Using an ice cream scoop (I used a big one), scoop dough onto a lined baking tray. Flatten the dough a little using ad fork and bake at 160C for about 18 minutes or more until browned.
6. Remove from oven and let cool for a few minutes and then transfer to a wire rack to cool completely.

Here goes:
After mixing everything.... 
Two trays.... 
One big and one small tray....
The aroma fills the house...
After 20 minutes or so....
Couldn't wait to try....
Turned out so well..
I mean the crunchiness....
Just nice ... not hard at all.... 
Could fill up two tubs of the tupperware....
And one tub already going to finish.... 
Now I know which blog to go to for Cookies!!

Comments

  1. They look so yummy! And I bet they smelled great, too.

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  2. I buy Butterfingers Macadamia Nuts Scottish butter shortbread from Australia, not cheap but very very nice. I wish I could try yours!

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  3. Wah, looks so delicious! Your friend is so lucky to get them from you. Yummy!

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  4. Wah!!! So luxurious! With the most expensive nuts in the world - macadamia! I bet your macadamia nuts butter cookies are out of this world, super sedap. Thank you for the shout out hee..hee... Glad you liked the recipe :)

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  5. Looks adorable if you ask me. Wow macadamia. I want to try a few. :D

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  6. I think I will start baking my own cookies this CNY for the first time. I used to bake lots of cookies and muffins during my student days in US. I have become lazy since I returned home.

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  7. Your cookies very tempting la....but I am lazy to bake. Love macadamia nuts.

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  8. Your cookies look so crunchy, good that now you know which blog to do to for ideas and recipes of baking cookies.

    ReplyDelete

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