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© Meredith Corporation. All rights reserved. Used with permission.
(about 48 cookies)
Preheat oven to 350°F. In a large mixing bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, 3/4 teaspoon ground ginger and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup macadamia nuts.
Shape dough into 1-inch balls. For moons, roll balls into short logs with tapered ends. Place logs 1 inch apart on an ungreased cookie sheet. Curve slightly into crescents. Bake for 10 to 11 minutes or until set but not brown. Transfer cookies to a wire rack; cool.
For browned butter, in a small heavy saucepan cook and stir the remaining 1/4 cup butter over medium heat until melted. Continue cooking for 6 to 9 minutes or until butter turns golden, stirring frequently. Cool slightly.
For glaze, in a small bowl, stir together browned butter, powdered sugar, 2 tablespoons milk, and the remaining 1/4 teaspoon ground ginger. Stir in enough of the remaining milk, 1 teaspoon at a time, to reach drizzling consistency.
Drizzle cookies with glaze. Sprinkle with the 1/2 cup macadamia nuts and, if desired, grated nutmeg.