Best Macadamia Nut Lemon Drops Recipes

LEMON MACADAMIA COOKIES

Steps:

• Preheat oven to 320 Fahrenheit (160 Celsius) and line a baking sheet with parchment paper.
• Beat butter, brown sugar, and sugar in a mixing bowl until flight and fluffy. Add lemon zest and vanilla extract, mix again until fully incorporated.
• With a lower speed, mix in ground macadamia nuts, salt, and baking powder. Then, gradually add the all purpose flour in 2-3 batches. Stop beating once soft dough is formed.
• Option 1 (which is what I do): scoop 1 teaspoon of dough and roll into a ball, arrange on baking sheet with 1" spacing around each cookie. Use a fork and press each cookie to create a simple pattern.
• Option 2: transfer cookie dough to a cookie press and press out cookie directly onto prepared baking sheet with 1" spacing around each cookie.
• Brush the top of each cookie with egg wash, then bake in preheated oven for 20-25 minutes, or until golden brown.
• Optional step: brush baked cookies one more time with egg wash, then return to oven (turned off), close the door, and let the cookies sit for 5 minutes, then take them out.
• Make sure cookies are completely cool prior to storing in an air-tight container.

MACADAMIA LEMON BARS

Steps:

• Preheat oven to 350°F.
• Combine the flour, confectioners' sugar and butter; stir in nuts.
• Press onto the bottom and 1/2 inches up the sides of a greased 8-in. square baking dish.
• Bake for 15-20 minutes or until lightly browned.
• In a small mixing bowl, combine the sugar, flour, baking powder and salt.
• Beat in the eggs, lemon juice and lemon peel until light and fluffy.
• Pour over hot crust.
• Sprinkle with nuts.
• Bake for 10-15 minutes or until lightly browned.
• Cool completely on a wire rack.
• Cut into bars.
• Sprinkle with the confectioners' sugar.

LEMON-MACADAMIA SHORTBREAD BARS

Steps:

• Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
• Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
• In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
• Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.

MACADAMIA LEMON BARS

Steps:

• 1. In a large bowl, mix the flour, confectioners' sugar and melted butter until crumbly; stir in the macadamia nuts.
• 2. Press onto the bottom and 1/2 inch up the sides of a greased 8-in.-square baking dish. Bake in a preheated 350º oven for 15-20 minutes or until light brown.
• 3. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in the eggs, lemon juice and lemon peel until blended.
• 4. Pour the filling over the hot crust. Sprinkle with macadamia nuts.
• 5. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.