Get the Recipe:
Cocoa Macadamia Nut Sandies
These Cocoa Macadamia Nut Sandies are buttery, soft and tender treats with crunchy nuts and rich chocolate flavor.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (21 g) unsweetened cocoa powder
- 1 tablespoon (15 ml) water
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- ⅔ cup (92 g) macadamia nuts, finely chopped
- ¾ cup (82 g) confectioners' sugar
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Instructions
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the cocoa powder, water, and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the macadamia nuts.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- Shape the dough into small balls, about 1-inch in diameter. Place the cookies on the prepared pans, leaving about an inch between cookies.
- Bake, one pan at a time, 18 to 20 minutes. or until the cookies appear set.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
- Roll the cookies in confectioners' sugar.
Notes
- Recipe slightly adapted from Land o' Lakes.
- Store in an airtight container at room temperature up to a week.
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