Searching for a favorite ingredient? Looking for a special recipe?

Wednesday, January 14, 2009


* 4 cups all-purpose flour
* 2 cups sifted powdered sugar
* 1 cup cornstarch
* 2 cups butter (no substitutes)
* 1 cup chopped macadamia nuts or toasted walnuts
* 2 egg yolks
* 1 tablespoon finely shredded orange peel
* 4 to 6 tablespoons orange juice
* Granulated sugar
* 2 cups sifted powdered sugar
* 3 tablespoons softened butter (no substitutes)
* 1 teaspoon finely shredded orange peel
* 2 to 3 tablespoons orange juice
* Finely chopped macadamia nuts (optional)

1. Preheat oven to 350 degree F.

2. Combine flour, powdered sugar, and cornstarch in a large mixing bowl. Using a pastry blender or two knives, cut in 2 cups of butter until mixture resembles coarse crumbs. Stir in the 1 cup nuts. Combine egg yolks, 1 tablespoon orange peel, and 4 tablespoons of the orange juice in a small mixing bowl; add to flour mixture, stirring until moistened. If necessary, add enough of the remaining 2 tablespoons orange juice to moisten.

3. Knead dough on a lightly floured surface until it forms a ball. Arrange balls on an ungreased cookie sheet. Dip bottom of a fluted glass in granulated sugar, and use it to flatten one ball to 1/4-inch thickness. Repeat for remaining cookies.

Bake in the preheated oven for 12 to 15 minutes or until edges begin to brown. Transfer cookies to a wire rack; let cool.

5. Meanwhile in a small bowl stir together powdered sugar, 3 tablespoons butter, 1 teaspoon orange peel and enough of the 2 to 3 tablespoons juice to make sauce of speading consistency.

6. If desired, sprinkle with finely chopped macadamia nuts.

Makes 72 cookies.

Nutrition Facts:
* Calories 117,
* Total Fat (g) 7,
* Saturated Fat (g) 4,
* Cholesterol (mg) 20,
* Sodium (mg) 58,
* Carbohydrate (g) 13,
* Fiber (g) 0,
* Protein (g) 1,
* Percent Daily Values are based on a 2,000 calorie diet

No comments: