Macadamia and Ginger Cookies |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 30 |
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Cooking Light, FEBRUARY 2005 Ingredients:
1/2 cup self-rising flour |
1/2 cup macadamia nuts |
1/4-1/2 cup crystallized ginger |
2 large egg whites |
3/4 cup sugar |
1 teaspoon honey |
1 teaspoon grated orange rind |
Directions:
1. Preheat oven to 300°.
2. Line 2 baking sheets with parchment paper; secure with masking tape.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal.
4. Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
5. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
6. Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
7. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind.
8. Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
9. Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
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