Macadamia Blossoms

This is macadamia recipe #1, inspired by our recent trip to Hawaii. I bought a lot of macadamia nuts when I was there, but I already had macadamia recipes in mind before we left. While we were there, we saw Hershey’s Kisses with macadamia nuts, which I think must only be available in Hawaii (or by special order). We bought them, not knowing exactly what to do with them. After all, you could just eat them!

I thought about the Christmas cookie classic: peanut blossoms. Instead of a peanut butter cookie topped with a Kiss, why not a macadamia butter cookie topped with macadamia chocolate Kisses? I knew you could make your own macadamia butter by setting it in a food processor and letting it work until it did its magic. So I decided to try that. I used unsalted macadamias, so my butter was a little bland. I added more salt to the recipe to compensate. So if you try to make your own macadamia butter, vary the salt based on the saltiness of the nuts.

The macadamia butter takes a little bit of time. My husband couldn’t figure out what I was making in the food processor that took so long! The butter isn’t quite as smooth as peanut butter, but it’s really very close. The cookie dough was a bit soft because the macadamia butter wasn’t quite as solid, so I refrigerated it a bit to help it set. These cookies are so good! They have the great flavor of macadamias which pairs perfectly with the macadamia Kisses. The flavor improves as they age (not that they lasted very long!) and go from soft to slightly crisp. These were a huge success!

Macadamia Blossoms

About 1 cup macadamia nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups flour
1 teaspoon baking soda
1/4 cup sugar
48 macadamia chocolate candy kisses, unwrapped

Heat oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a food processor, add the macadamia nuts. Process until smooth and the consistency of peanut butter. You will have to stop the processor and stir the mixture occasionally. Keep processing and stirring until you reach the right consistency. Measure ½ cup of macadamia butter and set aside.

Combine 1/2 cup sugar, brown sugar, butter and macadamia butter in large mixer bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Refrigerate the dough for 30 minutes. Shape dough into 1-inch balls. Roll balls in 1/4 cup sugar. Place 2 inches apart onto prepared cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.

Adapted from Land O’ Lakes