Macadamia Brittle Cookie

Quantity depends on size you make the cookies

Preheat oven to 350 degrees.

Praline: On a sheet pan, toast 8 ounces (1 ¾ cups) macadamia nuts until fragrant, about 8- 10 minutes. When the nuts are cool, chop coarsely and set aside.

In a heavy saucepan, put 2/3 cup of sugar and cook over moderate heat until the sugar melts. You want to use a large enough pan that the sugar forms a thin layer, or it will take too long to melt. Shake the saucepan 2 or 3 times until the sugar melts. If possible, do not stir, but if the sugar is not melting, you may have to stir to encourage it to melt. Cook until caramel colored, which takes a few minutes, but be careful not to burn it.

Remove from the heat and add ½ of the toasted macadamia nuts and stir in to the caramel. Pour the praline mixture onto either a foil lined or a parchment lined cookie sheet and let cool completely. Break apart the praline mixture and grind in a food processor. Add the remaining toasted macadamia nuts and grind until medium fine.

In a large bowl, cream 2 sticks of unsalted butter, ½ cup confectioners’ sugar. Add 2 ¼ cups all purpose flour and the praline mixture and mix well.

Roll spoonfuls of dough into little logs, about 1 ½ inches long. Arrange them 1 inch apart on parchment lined cookies sheets and flatten each log slightly with your little finger. Bake for 8-10 minutes or until lightly golden. Cool completely.

Melt separately, 8 ounces semi-sweet chocolate. Dip one end of the cookie carefully into the chocolate and place on a piece of waxed paper, foil or parchment. Let dry. Chocolate will set up more quickly if you refrigerate the cookies after dipping into chocolate.

Melt 3 oz. white chocolate. Put into small Ziploc bag. When not too hot, cut VERY TINY hole in one corner of bag. Drizzle white chocolate over the chocolate dipped ends of cookies in thin lines. Let chocolate set up. May be frozen between layers of waxed paper.