Macadamia Nut Snowball Cookies Recipe (2024)

FAQs

Why did my snowball cookies flatten? ›

Why did my snowball cookies flatten? The cookies will flatten slightly when baked, but they shouldn't flatten completely. If you skipped the chilling time, this may be why they spread. Another reason is if you place the dough on a hot baking sheet; if you have to reuse baking sheets, let them cool first.

The macadamia nuts have a rich, buttery flavor and a nice creamy texture. They add a slight salty crunch to the cookies that you will love. This is the BEST white chocolate macadamia nut cookie recipe. You have to try them!

Both white chocolate and macadamia nuts are mild in flavor and complement each other well. White chocolate tastes a bit sweeter than semi-sweet chocolate chips, which creates a nice balance with salty macadamia nuts.

The trick to the stick (ha!) is to roll them twice. Give the cookies their first coating when they are slightly warm. As the cookies cool, the confectioners' sugar will melt into them.

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

Macadamia nuts have more than double the amount of plant-based protein when compared to cashews, 7.5x more thiamin (energizing B vitamins) than almonds, double the amount of manganese (metabolism and brain boosting mineral) than almonds, more fiber and iron than walnuts.

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

Nuts that have a large surface area, like walnut halves, with their complex network of ridges and valleys, will go rancid faster because of a greater exposure to oxygen. And fattier nuts, like macadamia or Brazil nuts, will oxidize quicker than leaner almonds.

Australians are by far and away the biggest consumers of the macadamia nut in the world at 129 grams per person in 2020, with a slight uptick in 2016 to 140 grams per person. However, shoppers in the United States buy the most imported macadamia nut kernel – at 9 586 tons in 2020.

Why are macadamia nuts not sold in their shells? ›

There's a reason why macadamias aren't often sold in their shells. Macadamia nut shells are one of the toughest shells to crack, requiring 300lb per square inch to break. By the time you'd got into the macadamia nut, you'd be too tired to eat it!

A Macadamia fruit is technically not a nut, but rather a follicle because it splits along one side to release its seed. The fruit has a green, leather coat, enclosing a smooth, exceptionally hard shell that encloses the white kernel.

You'll end up with a grainy, unappealing texture. Lastly, store-bought powdered sugar generally includes corn starch, which prevents it from caking together. This can lead to unpredictable outcomes when you interchange the two.

For this technique, you'll want to decorate your cookies before baking. We recommend using decorative sugar (also known as colored sanding sugar), Turbinado sugar (coarse golden sugar) or pearl sugar (coarse clear sugar). It all sounds super fancy but it's really very easy!

Tea strainers work best for dusting powdered sugar on small baked goods. A tea strainer is a small mesh ball normally used for loose-leaf tea, but it works great for dusting powdered sugar without a sifter. Just load a spoonful of powdered sugar into the strainer and seal it shut.

OVEN IS TOO HOT

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Mexican wedding cookies can flatten for two reasons: if they are overmixed, or if they are baked without chilling. They should be mixed just until the dough comes together in a ball. I recommend chilling the dough for at least one hour so that the butter gets very cold and the cookies don't spread in the oven.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.