April 27, 2016
For Mother’s Day, I chose this Macadamia Nut Cookie to celebrate the fun me and my family had in Hawaii back in the 70’s. Photographs of the trip show my sunburn. The juicy pineapples and macadamia nuts were memorable. I NEVER knew what a pineapple was until I sat at the Tiki Bar (with my parents) and watched the bartender cut the prickly fruit into bite size pieces. I ate so much pineapple that I had open blisters in my mouth, no joke.
I ate just as many macadamia nuts. At that time, they were sold in tiny blue cans, and we bought them by the caseload. I ate macadamia nuts all day. My mom too. We still talk about those crunchy, toasty and salty nuts, the way they seemed juicy.
This Macadamia Nut Cookies pays homage to those good times, where everything seemed abundant and free; where travel expanded our outlook, and grounded us as a family. Happy Mother’s Day Mom! I love you – you know I do. You were (and still are) the most fun and adventurous mother.
I found this wonderful cookie recipe in Alice Medrich’s Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies. Thanks Alice!
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NOTE: If you prefer a slightly chewy and soft cookie, bake them a little less. The longer you bake them, the crunchier they will be when they cool.