Creamy lemon macadamia cookies

Yield: 36 Servings

Measure 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

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, .

Similar recipes