LEMON WHITE CHOCOLATE MACADAMIA COOKIES
Makes 12 large cookies or 18 medium ones. Double everything if you want more ?
COOKIE INGREDIENTS
- 2.25 OZ Bag Macadamia Nuts (1/2 Cup Crushed + Toasted)
- ½ Cup Unsalted Butter, softened
- 2/3 Cups Sugar
- ½ Cups Brown Sugar
- ¼ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Egg
- 2 Tsp Vanilla
- 1 Tsp Lemon Extract
- 2 Cups All Purpose or Pastry Flour
- 1 Cup White Chocolate Chips
- Zest 1 Large Lemon
LEMON FROSTING INGREDIENTS (Optional)
- ¼ Cup Butter
- 4 Oz Cream Cheese
- 2 Cups Powdered Sugar
- 1 Tsp Vanilla
- 1 Tsp Lemon Extract
INSTRUCTIONS
1. Preheat oven to 350.
2. Crush macadamia nuts and spread out on baking sheet (optional, use parchment paper) and bake for 8-10 minutes, until browned.
3. COOKIES: Combine butter, sugar, brown sugar, baking powder, and salt in a bowl and mix by hand.
4. COOKIES: Add in vanilla and lemon extract then mix on medium speed.
5. COOKIES: Slowly add in flour ½ a cup at a time mixing on medium speed.
6. COOKIES: Slowly add in toasted macadamia nuts, white chocolate chips, and about 75% of zest from lemon (use cheese grater to grate skin of lemon).
7. COOKIES: Place onto pan evenly. Ice cream scoop size (2 TBSP) for large, 1-1/2 TBSP size for medium. Bake for 16-18 minutes or until golden brown around the edges. Check at 10 minutes, if start to spread too much, push back edges using a spatula. Do again at 14 minutes if necessary. Allow to cool before eating/frosting.
8. FROSTING: Mix all ingredients together on medium speed then refrigerate while cookies bake/cool. Once cooled, frost with a spatula and sprinkle on remaining lemon zest.
5 years
