The first time I had this cookie was when Chris’s mom made them. She announced them as “triangle squares.”
“Triangle squares?” Chris asked. He was the only one who noticed what she had said was completely wrong. Instead, the rest of us were only concerned with consuming the gooey, delicious treat in front of our eyes.
Still to this day, we joke about the “triangle squares” and still to this day, I call them triangle squares. They are in fact called Macadamia Triangles, a recipe borrowed from Good Housekeeping and they are glorious.
I’ve never had macadamia nuts before having this treat, and I’m not quite sure I’d eat them by themselves, but mixed with brown sugar and a sweet pastry dough, they’re amazing. Seriously. Want to try something different? Try this.
**A food processor is required (I only mention this because I’m not sure if everyone owns a food processor. I bet a blender would work though!)
Macadamia Triangles by Good Housekeeping
Sweet Pastry Crust
1 cup(s) all-purpose flour
1/4 cup(s) granulated sugar
1/8 teaspoon(s) salt
6 tablespoon(s) cold butter or margarine
3 tablespoon(s) cold water
1 jar(s) (7-ounce) macadamia nuts
2/3 cup(s) packed light brown sugar
1 large egg
2 teaspoon(s) vanilla extract
Preheat oven to 425 degrees F. Grease 9″ by 9″ metal baking pan. Line pan with foil; grease foil.
Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle water, about 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With lightly floured hand, press dough evenly into bottom of prepared pan. With fork, prick dough in 1-inch intervals to prevent puffing and shrinking during baking.
Bake crust 15 to 20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees F.
Prepare Macadamia Filling: Coarsely chop 1/2 cup macadamia nuts; reserve for topping. In food processor with knife blade attached, process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined.
With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake 20 minutes, or until filling is set. Cool completely in pan on wire rack.
When cool, lift foil with pastry out of pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well-wrapped, up to 3 days.