Macaroon Blossom Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 36
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup margarine, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 large egg, room temperature
• 1 1/2 cups plus 3 tablespoons cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 36 macaroon decorative candies, 145g box neilson macaroon candies, freeze first to harden and retain their shape during baking
• 1/2 cup flaked brazil nuts, lightly toasted or 1/2 cup medium unsweetened coconut

Recipe

• 1 preheat oven to 350°f
• 2 cream together brown and sugar, margarine and vanilla and maple extracts.
• 3 beat in egg.
• 4 sift in flour, baking powder and soda and salt until combined.
• 5 stir in flaked brazil nuts (or coconut).
• 6 drop dough by scant round tablespoonfuls onto sprayed shiny baking sheet.
• 7 press a macaroon candy into the centre of each tablespoonful of dough.
• 8 bake 10 to 12 minutes, depending on your oven.
• 9 cool on wire rack.
• 10 freeze really well.