Categories: cookies, not tried

Ingredients

• 1/2 cup softened butter
• 1/2 cup packed light brown sugar
• scant 1 teaspoon wildflower honey (regular honey is OK too)
• 1/4 teaspoon fleur de sel
• 1 egg
• 3 tablespoons freshly brewed espresso
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 teaspoon baking soda
• 3/4 cup chopped macadamia nuts
• 5 oz chopped Scharffenberger semisweet chocolate (or any other good quality chocolate)

Directions

1. With an electric mixer cream the butter in a bowl. Mix in the sugar, honey and salt. Add the egg and espresso, then beat on low speed for 3 minutes. Add the flour, baking powder and baking soda, then beat for 3 more minutes.

2. Mix in the macadamia nuts and chocolate, then transfer the dough to a large sheet of parchment paper. Starting in the middle of the paper, spoon out the dough in a long line that runs down the length of the paper. Leave about 4 inches of clear space on either end of the line. Now roll the parchment paper into a cylinder shape 2 1/2 inches in diameter. Wrap in cellophane and refrigerate for 2 hours.

3. Preheat the oven to 350 degrees F. Take the dough out of the fridge and cut into slices 1/2 inch thick. Place them on a baking sheet lined with parchment paper, leaving about 2 inches of space in between each slice. Bake for 14 minutes. Remove and cool on a wire rack.

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