Creamy lemon macadamia cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Light brown sugar; packed |
| ½ | cup | Granulated sugar |
| ¼ | cup | Salted butter; softened |
| 4 | ounces | Cream cheese; softened |
| 1 | large | Egg |
| 2 | teaspoons | Pure lemon extract |
| 7 | ounces | Whole macadamia nuts; unsalted |
Directions
Heat oven to 300 degrees. In a medium-size mixing bowl, combine flour, soda and salt. Mix well with wire whisk and set aside.
In large mixing bowl, blend sugars well with an electric mixer at medium speed. Add butter and cream cheese and mix to form a smooth paste. Add egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
Add flour mixture and nuts. Blend at low speed, just until combined. Do not overmix.
Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake 23-25 minutes. Transfer cookies to a cool, flat surface, using a spatula. Makes 3 dozen cookies. NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .