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Macadamia Lace Cookies

These aren't Kauai Kookies, but they are still sinfully sweet. The recipe comes from Pacific Bounty: Hawaii Cooks with Roy Yamaguchi (KQED Books and Tapes 1994). For lacy edges, bake only one sheet of cookies at a time.

Makes 16-24 cookies

8 tablespoons (1 stick) unsalted butter

1/2 cup light corn syrup

1/2 cup light brown sugar, firmly packed

4 teaspoons unsweetened cocoa powder

1/2 teaspoon cinnamon

1 cup flour

1/2 cup Hawaiian macadamia nuts, chopped into bits

Preheat the oven to 375 degrees. Lightly grease two cookie sheets.

Bring the butter, corn syrup and brown sugar to a boil in a medium saucepan, stirring constantly.

Combine the cocoa powder, cinnamon, flour and chopped macadamia nuts in a small bowl, and gradually stir them into the hot butter mixture.

Drop the dough by level tablespoons, about 3 inches apart, onto the cookie sheets.

Bake the cookies for 5 to 6 minutes, until they are golden brown and bubbling. Cool them on the sheets for 1 to 2 minutes, then remove them to a wire cooling rack.

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