Ginger, Maple Macadamia Nut Cookies

Ginger, Maple Macadamia Nut Cookies

Ingredients

  • 3/4 cups butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup maple syrup
  • 2 cups Baking Free™ gluten-free All Purpose Flour (248 g)
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoons salt
  • 3/4 teaspoons baking soda
  • 3/4 cups finely chopped macadamia nuts
  • melted chocolate for dipping and sprinkles, if desired

Directions

Step 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.
Step 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.
Step 3
Preheat oven to 350 degrees F. Unwrap dough and slice into 1/4-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.
Step 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.