Lemon Macadamia Nut Thumbprint Cookies
An elegant and unusual cookie for the sophisticated cookie eater. Great with tea or an after dinner drink.
Yield: about 30 cookies
Dry Roasted Macadamias Gold Series
Â Â Â * 1/2 cup unsalted butter, at room temperature
Â Â Â * 1/4 cup loosely packed light brown sugar
Â Â Â * 1 large egg, at room temperature and separated
Â Â Â * 1 teaspoon pure vanilla extract
Â Â Â * 1 tablespoon grated lemon peel
Â Â Â * 1 cup all purpose white flour
Â Â Â * 1/4 teaspoon kosher salt
Â Â Â * 1 cup Zenobia Dry Roasted Macadamias
Â Â Â * Jar of store-bought lemon curd
Preheat the oven to 350 degrees.
Place the butter, sugar, egg yolk, vanilla and lemon in a bowl and stir well. Add the flour and salt and mix again. Using a teaspoon, measure the dough into balls and set them aside.
Place the egg white in a metal or copper bowl and whisk well.
Place the macadamia nuts on a cutting board and chop well. Set aside.
Dip the balls of dough into the egg white. Roll the balls in the nuts.
Place the balls about 1 inch apart on an ungreased baking sheet and using your thumb, press down gently into the center of each ball to make an indentation. Transfer the baking sheet to the oven and bake until lightly browned, about 12 minutes. Set aside to cool.
When fully cooled, fill the thumbprints with lemon curd.