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Macadamia Nut Blossoms

While I was in Hawaii in June, I found some amazing Hershey Kisses with Macadamia Nuts!
I also found another great candy with Mac Nuts. 
Head on over to Uncommon Designs to see what they are and how you can get your hands on your own Hershey Kisses with Mac Nuts!

If you want to get your hands on some of the Kisses, Contact Hershey’s directly. This was a tweet that I got-
  @pintsizedbaker We have a bit of sweet news to share! These are available for delivery! Give us a call at 717-534-4942 to place your order!

— HERSHEY’S KISSES (@HersheysKisses) June 13, 2013


Macadamia Nut Blossoms

by Karyn Granrud
Prep Time: 30 minutes
Cook Time: 8 minutes
Keywords: macadamia nut chocolate cookie
Ingredients (serves 24)
  • 1 bag of Sugar Cookie dough (plus ingredients to make cookies).
  • 24 Macadamia Nut Hershey’s Kisses
  • Macadamia Nuts, finely chopped
Preheat oven to 350 deg F.
Make the sugar cookie batter according to the instructions. Measure out a tablespoon of dough and roll in the chopped macadamia nuts.
Place on a cookie sheet 2 inches apart and bake according to directions on the sugar cookies.
When done, remove from oven and add the Hershey’s Kiss. Allow to cool completely before handling.
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Mother’s Day Chocolate Shortbread Roses

Happy Mother’s Day! 
The last time I shared these cookies with you it was for my Grandmother’s passing.
Everyone’s kind words were so greatly appreciated.
Today, I wanted to brighten up the cookies in celebration of Mother’s everywhere!

I would like to thank my Mom for sharing all of her love, guidance, opinions, friendship and support.
I’d also like to extend that to all of the women who have helped me over the years; my Mother-in-Law, my daughter’s teachers, my friends, my aunts, my god-mother, my sisters, my blog friends, my neighbors, my babysitter, and every else who has been there for me.
No matter how small you think the gesture was, it didn’t go unnoticed. 
I may not always say “Thank you”, so today I am extending a huge THANKS for all that you do! 
These Roses for all of the women who have touched my life. 
I hold all you dear to me.

Chocolate Shortbread Rose Cookies

by Karyn Granrud
Keywords: chocolate cookie

    For the Chocolate Shortbread Cookies

    • 2 cups powdered sugar
    • 1 ½ cups REAL Butter, unsalted, softened
    • 2 ½ cups flour
    • ¾ cup baking cocoa
    • 2 teaspoons Vanilla extract

    For the Buttercream

    • 3 cups powdered sugar
    • 1/3 cup REAL Butter, softened
    • 1 ½ teaspoon vanilla extract
    • 2 tablespoons milk
    • Desired food coloring

    For the Cookies

    Preheat oven to 325 degrees F. Prepare a cookie sheet with parchment paper or baking mat.
    Cream Butter with electric mixer. Add in sugar and blend until smooth. Gradually add in flour, cocoa and vanilla. Mixture will be crumbly, but will hold shape when compressed.
    Lay out plastic wrap and place a cup of shortbread batter in the center. Using the plastic wrap, press the mixture until it hold shape. Keep plastic wrap over batter and roll to 1/3 inch thickness. Cut with scalloped 3 inch cookie cutter and place on cookie sheet.
    Bake for 9 to 11 minutes. Remove from cookie sheet and allow to cool on cooling rack.

    For the Buttercream

    Mix all ingredients with a paddle attachment until smooth and spreadable. Divide buttercream into bowls and tint with desired colors. Add one drop for a pale pastel, and 3 to 5 drops for a more vibrant color.
    Fit a piping bag with an open star tip (Wilton 1A). Add frosting to bag and squeeze out any air bubbles. With your piping bag 90 degrees to the cookie face, start at the center of the cookie and pipe with continuous pressure around to the outside of the cookie to create a rose design.
    If you are unhappy with your rose design, scrape it off with a butter knife and try again.
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