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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macadamia Melts Recipe

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This recipe for Macadamia Melts, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Doris Woodward

Category:
Category:

Ingredients:  
Ingredients:  
1 C butter, at room temperature
C + 2 Tab powdered sugar
2 Tsp vanilla
2 C flour
1 C macadamia nuts, chopped

Directions:
Directions:
In bowl, beat together butter and the C powdered sugar on med-high speed until light and fluffy, about 2 minutes. Add 2 Tsp water and vanilla, beat until combined.

On low speed, beat in the flour just until combined and all ingredients are evenly moistened.

Fold in nuts.

Form into disk, cover with plastic wrap. Refrigerate 2-3 hours.

Heat oven to 350.

Roll dough into balls, using 1 level Tablespoon for each. Place on ungreased cookie sheets, spacing 1 inch apart.

Bake for 20 minutes or until lightly golden.

Let cookies cool slightly on wire rack. Dust with remaining sugar.

Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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