• Scale of Muscle:
• Yield: About 25 walnut-size cookies
•  View printer-friendly

These button-shaped cookies have a sultry texture and a rich, amazing flavor that makes them one of my absolute favorites. However, you might want to read some important factors, when making a cookie that relies heavily on the integrity of nuts!

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Special Equipment

• Cushioned cookie sheets (use an inverted heavy aluminum baking sheet with 1-inch sides as a substitute
• Cookie scoop: measuring 2 liquid tablespoons
• Food process
• Electric mixer with paddle attachment

Ingredients:

• 2 cups unbleached, all-purpose flour
• 1 teaspoon double acting baking powder
• 1/2 teaspoon fine table salt
• 2 sticks unsalted butter, softened
• 3 tablespoons light brown sugar (packed)
• 3 tablespoons mild-flavored honey
• 1 tablespoon maple syrup (pancake syrup is fine)
• 2 teaspoons pure vanilla extract
• 2 cups finely chopped toasted macadamia nuts (pulse in a food processor but don’t over-process or you’ll end up with nut-butter)
• 2 to 2 1/4 cups sifted powdered sugar (regular or vanilla-scented)

1) Make cookie batter and chill: Using a whisk, combine the flour, baking powder and salt. Set aside. Using an electric mixer, cream butter with brown sugar, honey, maple syrup and vanilla, until smooth. Add chopped nuts and, when smooth, turn machine to lowest position and add flour mixture. Combine well. Use a rubber spatula to go way down to the bottom of bowl to incorporate any wet pockets. Cover bowl and refrigerate for 2 hours (or overnight).

2) To get ready: Position oven rack to upper and lower third shelves. (Or, if working with a double oven, have one on the center shelf.) Preheat oven(or ovens) to 325oF. Line 2 cookie sheets with parchment paper. Lay sheets of waxed paper on your counter and position cookie racks over paper. Sift powdered sugar into a bowl and set aside.

3) To bake: Use a cookie scoop to scoop level portions of chilled dough. Release into your hand and roll into a walnut-sized round. (If not using a cookie scoop, use a tablespoon and form balls of directed proportion.) Place balls 2 inches apart on prepared cookies sheets. You should have 12 to 13 cookies per sheet. Place sheets into preheated oven and immediately turn heat down to 300 F. Bake 15 minutes, then switch positions of cookie sheets. Continue to bake until light golden but not overly brown on the bottom, 10 to 15 minutes more.

4) To apply sugar (twice): Remove sheets from oven and place on a wire rack, allowing the cookies to cool for 5 minutes. When cookies are just cool enough to handle (using a thin metal spatula), remove cookies to wire racks. Then, one at a time, lay cookies in powdered sugar, turning to coat each one, on all sides, in the sugar. Place back on the rack, as you continue with the remaining cookies. Let cool completely on wire racks. (At this point, the appearance of the cookies will appear gummy–which is fine.) Once cool, roll each cookie once more in the remaining powdered sugar. Replace on racks for an hour or so, until sugar is set and cookies are perfectly cool.

5) To store: Use a thin metal spatula to lift and transfer cookies to an airtight tin, separated by sheets of wax paper and store at room temperature. If needed, just before serving, sift a bit more powdered sugar on tops of cookies.

SHOPPING LIST

At-a-Glance Reminder of Ingredients: For Snowy Butter-Button Cookies:

Ingredients:

• 2 cups unbleached, all-purpose flour
• 1 teaspoon double acting baking powder
• 1/2 teaspoon fine table salt
• 2 sticks unsalted butter, softened
• 3 tablespoons light brown sugar (packed)
• 3 tablespoons mild-flavored honey
• 1 tablespoon maple syrup (pancake syrup is fine)
• 2 teaspoons pure vanilla extract
• 2 cups finely chopped toasted macadamia nuts (pulse in a food processor but don’t over-process or you’ll end up with nut-butter)
• 2 to 2 1/4 cups sifted powdered sugar (regular or vanilla-scented)

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