Cream the butter, brown sugar and vanilla powder 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 2 hours.
Preheat the over to 350 degrees F. 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.
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.
Cream the butter, brown sugar and vanilla powder 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 2 hours.
Preheat the over to 180 degrees C. Coat an insulated cookie sheet with nonstick cooking spray.
Shape the dough into 3 cm balls and place on the prepared cookie sheet. Bake for 15 to 18 minutes or until golden brown. Cool on a wire rack.
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.