Crystallized Ginger & Macadamia Wafers
*makes about 4 dozen 3-inch cookies*
1 1/2 cups all-purpose flour, spooned in and leveled
1 1/2 tsp ground ginger
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly firm
1/2 cup lightly packed light brown sugar
6 tbsp granulated sugar
3 egg whites, at room temperature
1 1/2 tsp pure vanilla extract
1 scant cup macadamia nuts, cut into quarters with a pairing knife
1/2 cup crystallized ginger chips
1) Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375F. Moderately butter the cookie sheets.
2) Strain together the flour, ground ginger, and salt. Set aside.
3) In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until lightened in color, about 1 minute. Add the light brown sugar and then the granulated sugar, scraping down the side of the bowl as needed. Blend in the egg whites one at a time, then add the vanilla. (It is okay if the mixture appears to separate.)
4) Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until blended after each addition. Using a large rubber spatula, fold in the macadamia nuts and ginger bits. Do not over mix.
5) Drop 1 1/4-inch mounds from the tip of a teaspoon onto the prepared cookie sheets, placing them about 3 inches apart (these cookies will spread). Dip your fingertips in ice water and gently flatten the mound.
6) Bake for 11 to 12 minutes, or until the edges are golden brown, rotating the pans top to bottom and front to back toward the end of the baking time. Remove from oven and let stand for 2 or 3 minutes or just until set. Using a thin metal spatula, carefully loosen and transfer to cooling racks. If the cookies stick, return the pan to the oven and heat briefly.
Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter