I remember when I went to Hawaii for my honeymoon (10 years ago), I filled my suitcase with all different types of macademia nuts as I love them to bits (honey coated, chocolate coated, salted, unsalted etc. etc.) only to find out upon return to Melbourne that Hawaii largely imports their macademias from Queensland here in Australia.  Alas, here's a family favourite. 

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 (12-ounce) package or 2 cups white chocolate chips
1 to 2 cups macadamia nuts, coarsely chopped

Preheat oven to 375*F (190*C).
In a medium bowl, mix together flour, baking soda and salt; set aside.
In large mixing bowl, with an electric mixer at medium speed, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla. Gently stir in flour mixture until just combined. Fold in the white chocolate and
macadamia nuts.
Drop cookies by rounded tablespoonfuls onto a non-stick cookie sheet (or lined with parchment paper) about 1-inch apart.
Bake for 9 to 12 minutes or until lightly golden, turning cookie sheet around after 5 minutes to ensure even browning.
Transfer cookies to a wire rack and cool completely. Store in airtight container.

Makes about 5 dozen cookies.

Mona Lisa

WOW!!   

The pecan brownies sound divine :!:

Kahlua cupcakes - oh yum!  I'll have to print those out and try them.

Thanks for sharing.

Montana 8)

Yum! This thread has made me so hungry... yum to pecan brownies. And Marie, those ‘Nougatkipferl' look divine. How much is a package of vanilla sugar, and also of baking powder? We dont get them in packets like that here.

How long do they last?

Thanks
Kaff

These are pretty quick to whip up if you know guests are coming around or for the kids for school or just to have something different for a change.

1 3/4 cup self raising flour
60g (2oz) butter
1/2 cup caster sugar
1 teaspoon grated lemon rind
1 egg
1/4 cup milk
1 tablespoon water
1 tablespoon liquer (eg. Galliano, Grand Marnier, Cointreau, Amaretto - whatever you have).
whipped cream
icing sugar

Sift flour into basin, rub in butter, add sugar, mix well.  Make well in centre of dry ingredients, add combined lemon rind, vanilla, egg and milk, mix with wooden spoon to a soft pliable dough.

Turn onto a lightly floured surface, knead gently until dough is smooth; dough should be soft and pliable.

Roll dough out gently until 1cm (1/2 inch) thick, cut into rounds with a 5cm (2 inch) cutter, place on lightly greased oven trays, about 2.5 cm (1 inch) apart.  Bake in moderate oven 15 to 20 mins or until light golden brown; cool on wire rack.

When cold, split each biscuit in half with fine serrated knife, brush cut side of each top half of biscuit with combined water and liqueur.  Join biscuits with whipped cream, dust tops with sifted icing sugar.

Makes about 12.   

Lisa....I echo Montana,and loudly...KEEP 'EM COMING!!!


I'm chuffed to bits about the Kahlua Buttercream cookie cups...so excited!!!!
I'm making them tomorrow...oh yes I am!

Ah well...what am I gadding on about.
I don't have any time tomorrow,much less this week!  :x
But I'm definitely gonna find some time this weekend to try them out,so watch this space!