Macadamia Nut Cookies

Macadamia Nut Cookies
1 C. unsalted macadamia nuts 
1/2 C. unsalted butter
6 Tbs. sugar 
1 Tbs. light rum
1 tsp. vanilla 
1 1/3 C. all-purpose flour
Confectioners' sugar extra flour for dusting work surface
Heat oven to 350�. Spread the nuts on a baking sheet and bake until
golden, about 5 to 7 minutes. Cool, then transfer to a foodprocessor
and chop to a fine powder. Using an electric mixer, cream butter until
light and fluffy. Beat in the sugar, salt, rum and vanilla. Stir in
the flour and nuts until the dough holds together. Form dough into two
flat disks, wrap in plastic, and chill at least 30 minutes (longer is
better). On a well-floured surface, roll one disk into a 10-inch
circle about 1/4 inch thick. (The dough is fragile, but can easily be
patched or re-rolled.) Cut out shapes with 1 1/2 to 2-inch cookie
cutters. Transfer them to a cookie sheet, using a thin spatula, and
chill. Meanwhile, repeat with the remaining dough. Re-roll the scraps
to make as many cookies as possible. When the cookies are
well-chilled, bake at 350� for 15 to 20 minutes, or until lightly
browned. Cool on wire racks and sprinkle with confectioners' sugar, or
drizzle with chocolate. Makes 30 to 35 cookies.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes