Chock-Full-of-Nuts Cookies

By davidgoodman

Ingredients

• 3 cups pecan pieces
• 1 1/2 cups chopped macadamia nuts
• 1 1/2 cups chopped walnuts
• 1 1/2 cups slivered blanched almonds
• 1 1/2 cups butter (3 Sticks), at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups Firmly packed golden brown sugar
• 3 Large eggs
• 1 tsp vanilla extract
• 1 tsp Almond extract
• 3 1/2 cups all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp salt

Details

Servings 7

Preparation

Step 1

1. Preheat the oven to 350°F. Arrange the nuts on baking sheets in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts for 5 minutes. Chop the macadamia nuts, walnuts, and almonds.

2. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

3. Using a mixer fitted with a paddle attachment, cream the and both sugars in a large bowl on medium-high speed about 1 minute, until light and flufy. Add the eggs, vanilla extract. and almond extract; beat on medium speed for 1 minute. Add the flour, baking soda, and salt. Beat for 30 seconds, just untill the ingredients are thoroughly mixed. Stir in the nuts until combined.

4. Using a 1 3/4-inch scoop or forming the dough into rounds about the size of a golf ball, set the cookies about 2 inches apart on baking sheets. (1 fit 3 cookies across and 4 cookies down for a total 12 cookies on a 12 by 17-inch baking sheet.) Bake for 10 to 12 Minutes, until the cookies are wrinkly and golden brown around the edges, with no raw-looking dough in the middle. They will have spread to about 3 inches in diameter. Cool for 10 minutes on the baking sheets before transferring to a rack.

The cookies will keep for 3 to 4 days in an airtight container and can be frozen, well wrapped, for up to 1 month.