ginger and maple macadamia nut cookies

Name: Ginger And Maple Macadamia Nut Cookies
Prep time: 45 min
Cook time: 10 min
Yield: 84
Cuisine: American
Ingredients: 1 1/2 cup(s) butter, softened; 1/2 cup(s) sugar; 3/4 cup(s) maple syrup; 4 cup(s) all purpose flour; 3 teaspoon(s) ground ginger; 3 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground allspice; 1/2 teaspoon(s) ground cloves; 1 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) baking soda; 1 1/2 cup(s) finely chopped macadamia nuts; 24 ounce(s) dark chocolate candy coating, melted; 1/3 cup(s) finely chopped crystallized ginger

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 84 serving(s)

prep time 45 Min

cook time 10 Min

method Bake

Ingredients For ginger and maple macadamia nut cookies

1 1/2 c

butter, softened
1/2 c

sugar
3/4 c

maple syrup
4 c

all purpose flour
3 tsp

ground ginger
3 tsp

ground cinnamon
1 tsp

ground allspice
1/2 tsp

ground cloves
1 1/2 tsp

salt
1 1/2 tsp

baking soda
1 1/2 c

finely chopped macadamia nuts
24 oz

dark chocolate candy coating, melted
1/3 c

finely chopped crystallized ginger

How To Make ginger and maple macadamia nut cookies

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. Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic wrap; refrigerate 2 hours or until firm.

2
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
3
Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
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