What goes better with a hot beverage (like tea!) than a big, chewy cookie? Adding your favorite tea spice makes these treats unique. This recipe yields multiple possibilities—cinnamon, vanilla, cardamom—take your pick. Or whip up three different batches!
Makes three dozen.
Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 cups firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1 cup chopped macadamia nuts
Method
- Cream the butter, brown sugar and vanilla extract in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar and cinnamon and mix well. Stir in the macadamia nuts. Chill for two hours.
- Preheat the oven to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray.
- Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.
- Baking Tip: When preparing bakery items such as cookies, here’s a tip to enhance the flavor intensity of your product: cream the vanilla into the butter or shortening and sugar first. This step encapsulates the vanilla and helps prevent flavor loss in low mass/low moisture/high heat cookies.
