Hawaiian Macadamia Nut Bites
Yield
5 1/2 dozenPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 5 | oz |
macadamia nuts
|
|
| ¼ | cup |
chocolate chips
semi sweet |
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
| 1 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 5 | oz |
macadamia nuts
|
|
| 59 | ml |
chocolate chips
semi sweet |
*
|
| 5 | ml |
vegetable shortening
|
*
|
| 1 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large mixer bowl at low speed, beat butter and sugar until blended.
Increase speed to medium-high, beat until fluffy.
Beat in egg and vanilla.
Beat in flour and salt.
Shape 1 teaspoon of dough around each Macadamia nut.
Place on ungreased baking sheets.
Bake for 10 to 13 minutes or until golden around base of each cookie.
Cool on wire racks.
In a small saucepan over low heat, melt chocolate chips and shortening.
Drizzle over cookies.
Store in a tightly covered container.
