Macadamia and Ginger Cookies Recipe #379424
Cooking Light, FEBRUARY 2005
by dicentra
33 min | 15 min prep
SERVES 30
- 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
- Preheat oven to 300°.
- Line 2 baking sheets with parchment paper; secure with masking tape.
- 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.
- Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside.
- Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
- Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form.
- 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.
- Drop dough by level tablespoons 2 inches apart onto prepared baking sheets.
- Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.
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