Macadamia Nut Cookies with Vanilla Cream Frosting

    Using pure vanilla extract instead of imitation vanilla creates unbeatable flavor in this decadently rich cookie recipe. A sprinkling of cardamom adds an extra dose of flavor.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on October 12, 2012
    Macadamia Nut Cookies with Vanilla Cream Frosting
    Prep Time:
    25 mins
    Chill Time:
    1 hrs
    Bake Time:
    10 mins
    Total Time:
    25 mins
    Yield:
    5 dozen cookies

    Ingredients

    • 1 cup butter, softened

    • ¾ cup sugar

    • 3 egg yolks

    • 2 teaspoon vanilla

    • 2 ¼ cup all-purpose flour

    • 3 slightly beaten egg whites

    • 2 cup finely chopped macadamia nuts

    • Ground cardamom (optional)

    Vanilla Cream Frosting

    • ¼ cup butter, softened

    • 1 3 ounce cream cheese, softened

    • ½ teaspoon vanilla

    • 2 cup powdered sugar

    Directions

    1. Grease cookie sheet or line it with parchment paper; set aside.

    2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as your can with the mixer. Stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

    3. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in egg whites then roll in chopped macadamia nuts. Place balls 1 inch apart on prepared cookie sheet.

    4. Bake in preheated oven about 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool. Spread Vanilla Cream Icing on tops of cookies. If desired, sprinkle frosted cookies with cardamom. Makes about 5 dozen cookies.

    Vanilla Cream Frosting

    1. In a medium mixing bowl, beat butter, softened; cream cheese, softened; and vanilla with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth and icing is of spreading consistency.

    Place cookies in single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.