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Home Valentine's Day Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) 💕

Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) 💕

Name: How to cook Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) 💕 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes ~50 cookies
Cuisine: Us

Introduce

Chef :

Chris Gan

Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) 💕

These are decadent, buttery cookies with a very crumbly texture. Dipping them in chocolate makes them even better! Happy V-Day! 💝 #Holiday #Love #Gift #Dessert

Ingredient

Food ration :

Makes ~50 cookies

Cooking time :

~10 minutes

1 cup

macadamia nuts (133 grams)

1/2 cup

pecans (55 grams)

2 cups

all-purpose flour (250 grams)

1/2 teaspoon

salt (2.8 grams)

1 cup

unsalted butter (16 Tablespoons or 227 grams), at room temperature

1 cup

powdered sugar (108 grams)

egg yolks (from large eggs)

1 teaspoon

vanilla extract (5 ml)

1 cup

chocolate chips (140 grams)

4 teaspoons

shortening (e.g. Crisco)

Cooking instructions

* Step 1

Gather the ingredients.

* Step 2

OPTIONAL: Toast the pecans. Preheat the oven to 350°F. Spread the pecans on a foil-lined baking sheet. Bake them for up to ~7 minutes, checking on them frequently, and shaking the pan to ensure even roasting. Allow to cool.

* Step 3

Place one cup of macadamia nuts into the bowl of a food processor, and pulse until they are finely chopped.

* Step 4

Repeat step three for the pecans. If you don’t have a food processor, you can finely chop the nuts by hand.

* Step 5

Cream the butter for about a minute or two to ensure that it’s nice and soft. I use a stand mixer, but a handheld mixer will work just as well.

* Step 6

Add powdered sugar in two batches. Stir slowly at first to allow it to incorporate, then mix at medium speed for 3 minutes until fluffy. Scrape the bowl halfway through.

* Step 7

Add vanilla and egg yolks, then mix again until well incorporated. Scrape the bowl again.

* Step 8

Whisk together flour and salt, then add to the mixing bowl along with the nuts.

* Step 9

Mix on low speed until just incorporated.

* Step 10

Roll the dough out between two layers of plastic wrap. Place onto a cookie sheet and refrigerate for at least two hours, or overnight.

* Step 11

Roll dough out to 0.25 inch (6mm) thick. Use cookie cutters to cut desired shapes, and transfer cookies to parchment paper-lined cookie sheets. I used heart-shaped cookie cutters that were about 2 inches (~5 cm) wide.

* Step 12

Chill cookies for at least 15 minutes before baking.

* Step 13

Preheat oven to 350°F. Bake the cookies for about 10 minutes. (Larger cookies needed ~11 min, but smaller cookies were ready by ~9 min. Keep an eye on them!) Rotate the pans halfway through baking. Let cookies cool on the cookie sheets for about 5 minutes, then remove.

* Step 14

Make the dipping chocolate by microwaving the chocolate chips and shortening in short (15 second) bursts and stirring well.

* Step 15

Dip or drizzle the cookies with the melted chocolate. Allow to dry completely before storing in a sealed container at room temperature for up to one week.