Author: Golde's Homemade Cookies by Golde Hoffman Soloway
Ingredients
Crust:
2-1/2 cups all-purpose flour
2 Tablespoons granulated sugar
1 cup (2 sticks) cold salted butter
7 Tablespoons cold water
½ teaspoon vanilla extract
Filling:
2 cups heavy cream
¼ cup light rum
1-1/2 cups granulated white sugar
½ teaspoon salt
14 ounces salted macadamia nuts, coarsely chopped
1 teaspoon vanilla
Instructions
For crust: In a large bowl mix flour and sugar together. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add water and vanilla, and mix until a ball forms. On a lightly floured work surface, roll dough out to 8-by-13 inches. Press dough on bottom and up sides of a jelly roll pan (10-by15-inches). Refrigerate pan at least 30 minutes. (Note: I recommend lining the pan with nonstick foil, pressing smoothly and up the sides. The edges get sticky).
When ready to bake, heat oven to 400 degrees. Bake the refrigerated crust for 10 minutes. Lower oven temperature to 350 degrees. Set crust on wire rack while preparing filling.
For filling: In a saucepan, place cream, rum, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat slightly and boil for 10 minutes, stirring constantly. Add macadamia nuts and cook 5 minutes more. Remove from heat and stir in vanilla until combined.
Pour nut filling onto partially baked crust. Bake for 45-50 minutes or until the top is a nice golden brown and edges are bubbly. Remove to wire rack to cool completely.
I found that the bars are easier to cut and have developed more flavor if you let the pan sit at least 8 hours or overnight, covered with plastic wrap. Cut into bars to serve.
Recipe by The Culinary Cellar at https://theculinarycellar.com/taste-of-home-field-editor-joan-hallford/