Crystallized Ginger & Macadamia Wafers

I know. I'm disappointed too. At least from now on, I'll have more time to definitely update more. I'll be posting alot more recipes so hopefully you will enjoy them all! This first of many posts has to do with Crystallized Ginger & Macadamia Wafers from Carole Walter's Great Cookies: Secrets To Sensational Sweets. These cookies are nice and crispy with a great taste. The macadamia and the ginger mix well and provide a nice level of satisfaction to both ginger lovers and cookie lovers in general. These do spread out though while maintaining a nice round shape. As you'll see in one of the pictures, I tried them with two different sizes. If you like them small, then do them small and you'll be able to have a giant selection of tiny Wafers. I preferred them at a larger size, like medium-large, in order to make sure that all of them got both ginger bits and macadamia nuts.

I first mixed flour, ground ginger, and salt.

I then beat the butter by itself 'til it was nice and creamy.

I added light brown sugar...

...granulated sugar...

...egg whites and vanilla.

The flour mixture was then added.

I folded in the macadamia nuts and the ginger until it was well-blended.

I used a medium cookie scoop for most of the batter.

See? The ones at the top were scooped with the medium one and the ones on the bottom were scooped with the small one. They come out round regardless of which scoop you decide to use.

I thought at first that the golden edges were going to look weird, but once they were all made, it actually looked nice and uniform.

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

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