Browned Butter-Glazed Macadamia Moons



Browned Butter-Glazed Macadamia Moons
Makes: 48 servings
Prep: 50 mins Bake: 350°F 10 mins to 11 mins Cook: 6 mins to 9 mins
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Browned Butter-Glazed Macadamia Moons
Ingredients
  • 1
    cup butter, softened
  • 2/3
    cup granulated sugar
  • 3/4
    teaspoon ground ginger
  • 1/2
    teaspoon vanilla
  • 2 1/4
    cups all-purpose flour
  • 1
    cup finely chopped macadamia nuts
  • 1/4
    cup butter
  • 2
    cups powdered sugar
  • 1/4
    teaspoon ground ginger
  • 2 - 3
    tablespoons milk
  • 1/2
    cup finely chopped macadamia nuts
  • Freshly grated nutmeg (optional)
Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, the 3/4 teaspoon ginger, and the vanilla. Beat until combined, scraping side of bowl occasionally. Add flour and the 1 cup macadamia nuts, beating on low speed until combined.

2. Shape dough into 1-inch balls. To shape moons, roll each ball into a short log with tapered ends. Curve slightly into a crescent shape and place 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 11 minutes or until set, but not browned. Transfer cookies to a wire rack; let cool.

3. For glaze: In a small heavy saucepan, heat the 1/4 cup butter over medium heat until melted. Cook, stirring constantly, for 6 to 9 minutes or until butter bubbles, turns golden brown, and becomes very fragrant. Cool slightly.

4. In a small bowl, combine browned butter, powdered sugar, and the 1/4 teaspoon ginger. Stir in enough of the milk to make a glaze of spreading consistency.

5. Spread glaze over cooled cookies. Sprinkle immediately with the 1/2 cup macadamia nuts and, if desired, grated nutmeg. Makes about 48 cookies.

From the Test Kitchen
  • Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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