Is it the creamy rich macadamia nuts? The sweet, buttery toffee? The sea salt? The sparkling sugar that makes these look like something out of a fairy tale? Am I crazy to be so enamoured with a cookie? The answers are 'all of the above', and 'yes'. I think everyone knows the power of taste and smell. The scent of something can transport us back to an exact date and location and for a few seconds we are whisked back to another time. When I ate one of these cookies I was a small girl in a school uniform with crooked knee socks looking at an array of treats at a much missed bakery. In front of my wide eyes was a world of brownies, baklava, cakes, tarts, cookies, croissants and so much more. Trying to decide which one I wanted was almost impossible. But their toffee cookies were one of my favourites. Since I was only allowed one, I savored each soft bite. I hope everyone will find a little bit of magic in these cookies. They meet most of the required ideals. Soft, chewy middles and a caramely crunch along the edges. The toffee offers a buttery flavour that spreads beyond the actual toffee bits. The madadamia nuts are smooth, creamy and give a perfect bumpiness to the texture. As usual I used a bit more sea salt than most recipes call for. But I think toffee, just as caramel, should be slightly salty. If you can only find salted macadamia nuts just omit the 2 1/2 teaspoons. Play round with it until you find your inner child. :> Toffee Macadamia Nut Cookies
- 2 1/4 cups of all purpose flour
- 1 teaspoon of baking soda
- 2 1/2 teaspoons of salt
- 1 egg (room temperature)
- 3/4 cups of butter (1 and 1/2 sticks at room temp.)
- 1 1/4 cups of loosely packed light brown sugar
- 1 1/4 teaspoon of almond extract
- 1 cup of English toffee bits
- 1 cup of unsalted chopped macadamia nuts
- About 1/2 cup of granulated sugar for rolling (optional)
In a medium bowl, Sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, Beat the butter until light and fluffy. Add the brown sugar and beat for about 2 minutes. Add the almond extract and beat to combine. Continue beating as you add the egg. On low speed, gradually add the dry ingredients and beat/stir (it will be thick) until thoroughly combined.
Cover and refrigerate for 30 minutes.
Preheat the oven to 375F. Line baking sheets with parchment paper.
Place the granulated sugar into a large, shallow bowl (if using)
Use a slightly rounded tablespoonful for each cookie. Gently mold each cookie into a tight ball and roll them into the granulated sugar if you are using it. Place the cookies about 2 inches apart on the baking sheets. Bake for 9-10 minutes. The centers will look undercooked. If you want crispy cookies, increase the baking time to 10-11 minutes. Allow the cookies to sit for 5 minutes before trasnfering them to a cooling rack.