Ginger, Maple and Macadamia Nut Cookies–G-F and Delicious!

When I was growing up, we would not have many desserts between Thanksgiving and Christmas.   There were so many parties and so much food that we didn’t seem to miss them.  However, we did have fruit and ginger cookies in our school lunches.  It was the one goodie allowed because ginger was supposed to settle an upset stomach.  To this day, I look forward to ginger cookies as part of the build up to Christmas.

Now the cookies we had were thin, and crispy and not too sweet.  They were, however, quite yummy!   This recipe sounds quite decadent but the use of macadamia nuts with the spices somehow tames the sugar and makes it rich–not sweet.  This recipe makes about 3 dozen cookies but it is so easy, you can double it and make many more.  They are a different cookie quite flavorful enough to be added to a holiday exchange or holiday gift tray.   Also, this is a recipe for cookies that your friends will not believe are gluten-free!  A win-win for the holidays.

Ginger, Maple Macadamia Nut Cookies
 
Ingredients
  • ¾ cups butter, at room temperature
  • ¼ cup granulated sugar
  • ½ cup maple syrup
  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  • 1½ teaspoon ground ginger
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¾ teaspoons salt
  • ¾ teaspoons baking soda
  • ¾ cups finely chopped macadamia nuts
  • melted chocolate for dipping and sprinkles, if desired
Instructions
  1. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Gradually beat in the maple syrup. In another bowl whisk the flour, spices, salt and baking soda. Gradually beat flour mix into creamed mixture. Stir in nuts.
  2. Divide dough in half and shape each piece into a log 2-inches in diameter and about 8-inches long. Wrap in plastic and refrigerate for 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Unwrap dough and slice into ¼-inch slices. Place on parchment lined baking tray about one inch apart. Bake for 10 minutes or until set. Cool on trays for about 2 minutes then move to wire racks to cool completely.
  4. Dip each cookie halfway into melted candy coating, allow excess to drip off. Place on waxed paper lined baking sheets. Sprinkle with colored sprinkles and refrigerate until set.

 

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