Easiest Way to Prepare Speedy Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Favorite Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐ is Makes ~50 cookies. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐ estimated approx ~10 minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can have Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐ using 12 ingredients and 15 steps. Here is how you can achieve it.
These are decadent, buttery cookies with a very crumbly texture. Dipping them in chocolate makes them even better! Happy V-Day! ๐
Ingredients and spices that need to be Get to make Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐:
- For Cookies
- 1 cup macadamia nuts (133 grams)
- 1/2 cup pecans (55 grams)
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon salt (2.8 grams)
- 1 cup unsalted butter (16 Tablespoons or 227 grams), at room temperature
- 1 cup powdered sugar (108 grams)
- 2 egg yolks (from large eggs)
- 1 teaspoon vanilla extract (5 ml)
- Chocolate For Dipping
- 1 cup chocolate chips (140 grams)
- 4 teaspoons shortening (e.g. Crisco)
Steps to make Macadamia and Pecan Sandies (Valentine’s Cut-Out Cookies) ๐
- Gather the ingredients.

- OPTIONAL: Toast the pecans. Preheat the oven to 350°F. Spread the pecans on a foil-lined baking sheet. Bake them for up to ~7 minutes, checking on them frequently, and shaking the pan to ensure even roasting. Allow to cool.
- Place one cup of macadamia nuts into the bowl of a food processor, and pulse until they are finely chopped.


- Repeat step three for the pecans. If you don’t have a food processor, you can finely chop the nuts by hand.

- Cream the butter for about a minute or two to ensure that it’s nice and soft.
I use a stand mixer, but a handheld mixer will work just as well. - Add powdered sugar in two batches. Stir slowly at first to allow it to incorporate, then mix at medium speed for 3 minutes until fluffy. Scrape the bowl halfway through.

- Add vanilla and egg yolks, then mix again until well incorporated. Scrape the bowl again.


- Whisk together flour and salt, then add to the mixing bowl along with the nuts.

- Mix on low speed until just incorporated.

- Roll the dough out between two layers of plastic wrap. Place onto a cookie sheet and refrigerate for at least two hours, or overnight.


- Roll dough out to 0.25 inch (6mm) thick. Use cookie cutters to cut desired shapes, and transfer cookies to parchment paper-lined cookie sheets.
I used heart-shaped cookie cutters that were about 2 inches (~5 cm) wide.


- Chill cookies for at least 15 minutes before baking.
- Preheat oven to 350°F.
Bake the cookies for about 10 minutes. (Larger cookies needed ~11 min, but smaller cookies were ready by ~9 min. Keep an eye on them!)
Rotate the pans halfway through baking.
Let cookies cool on the cookie sheets for about 5 minutes, then remove.
- Make the dipping chocolate by microwaving the chocolate chips and shortening in short (15 second) bursts and stirring well.
- Dip or drizzle the cookies with the melted chocolate. Allow to dry completely before storing in a sealed container at room temperature for up to one week.

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