Denise Pierce's Macadamia Lace Cookies

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 52
• 4 ounces unsalted butter, cut into 5 pieces
• 4 1/2 ounces finely chopped lightly salted macadamia nuts (1 cup)
• 1 cup granulated sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract (i used the extract)
• 1/2 teaspoon table salt

Recipe

• 1 heat oven to 350-degrees.
• 2 line two or three large baking sheets with nonstick baking liners or parchment.
• 3 in a small saucepan over medium heat, melt the butter and then continue cooking it just until the butter solids at the bottom of the pan turn deep golden brown (not black), 5-7 minutes- watch the butter carefully.
• 4 immediately remove the pan from the heat and pour the butter into a small bowl, scraping the pan to get all the butter.
• 5 let cool slightly, about 5 minutes.
• 6 combine the chopped nuts, sugar, egg, vanilla, and salt in a medium bowl.
• 7 stir until blended.
• 8 slowly add the browned butter and continue stirring until blended.
• 9 drop the batter by slightly heaping teaspoonfuls about 3 inches apart on the prepared baking sheets.
• 10 bake until the cookies are golden brown, 6-8 minutes.
• 11 let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
• 12 repeat with remaining batter after sheets have cooled.
• 13 store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.