I love nuts and ground almond meal makes a great ingredient for light sugar cookies. These came out a bit larger than I anticipated, as I took the dough and left it chill overnight in a baggie in the fridge….so I didn’t reshape the log, just thinly sliced it and baked it in a 325 degree oven for 25 minutes, then took them off the pan and placed them on wire racks so that I could drop some confectioners’ sugar on top.
These are easy to make and so delicious! This kind of cookie is best with a nice hot drink of tea or coffee…since I gave up coffee – yes, it’s been four months that I gave up coffee as well as all sodas, I had some tea with these almond cookies…and they were to die for!
How well do macadamia nuts and Ghirardelli white chocolate chips go together? Imagine how well these two ingredients marry in a sinfully decadent sugar cookie……combining white sugar and light brown sugar, butter, eggs and flour mixture together with great quality of white chocolate chips and chopped macadamia nuts….the taste is outrageous!
My taste buds complained….how could they just enjoy one? But one it will just have to be one…..moderation is the key with these amazingly decadent cookies!
All things green are delicious, including lovely pistachio nuts!
This afternoon I opted to make something different and went surfing to find a recipe to incorporate pistachios and ended up tweaking a recipe and making it slightly different.
1 cup unsalted butter
1 cup light brown sugar
1/2 cup coconut sugar
1 1/2 teaspoons vanilla (I used organic)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup pistachios, pulverized to smithereens in a food processor!!
1 cup old fashioned oats
1 cup semi sweet chocolate chips
Melt the butter and beat it together with the sugars until creamy; then incorporate the vanilla and eggs. Sift the flour with the baking powder and soda and beat into the wet ingredients. Stir in pistachios, oats, and chocolate chips. Drop teaspoons onto cookie sheets that were covered with parchment paper or Silpat. Bake at 350 degrees for 10 to 12 minutes, until bottoms have slightly browned and allow to cool – while they cool, they will harden. Cool them on wire racks and try not to eat them all! Yes, they are that delicious!