Macadamia nuts are the stars of these easy chunky cookies enriched with cream cheese. Plan additional time to refrigerate dough at least 1 hour or overnight.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3/4 cup packed dark brown sugar
- Finely grated zest of 1 orange
- 2 teaspoons vanilla extract
- 1-1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup coarsely chopped macadamia nuts
Preparation:
Beat the butter and cream cheese in a large mixer bowl until light and fluffy. Beat in the brown sugar and then the orange zest and vanilla extract.
Sift the flour and baking powder together and stir into the butter mixture with a wooden spoon. Stir in the macadamia nuts. Refrigerate the dough at least 1 hour or overnight.
Preheat oven to 400 degrees F. Lightly butter cookie sheets.
Drop heaping teaspoons of the dough 2 inches apart onto the prepared cookie sheets and flatten slightly with the back of a spoon.
Bake until lightly browned, 8 to 10 minutes. Remove to wire racks to cool completely.
Yield: 4 dozen cookies
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Sift the flour and baking powder together and stir into the butter mixture with a wooden spoon. Stir in the macadamia nuts. Refrigerate the dough at least 1 hour or overnight.
Preheat oven to 400 degrees F. Lightly butter cookie sheets.
Drop heaping teaspoons of the dough 2 inches apart onto the prepared cookie sheets and flatten slightly with the back of a spoon.
Bake until lightly browned, 8 to 10 minutes. Remove to wire racks to cool completely.
Yield: 4 dozen cookies
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
