Lemon Macadamia Cookies
Yield
36 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 4 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
large |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 ½ | cups |
macadamia nuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
large |
|
| 5 | ml |
lemon extract
|
*
|
| 355 | ml |
macadamia nuts
|
*
|
Directions
PREHEAT OVEN TO 300* C.
IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH AN ELECTRIC MIXER SET AT MED SPEED.
ADD THE BUTTER AND CREAM CHEESE, AND MIX TO FORM A SMOOTH PASTE.
ADD THE EGG AND LEMON EXTRACT, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT.
SCRAPE DOWN SIDES OF BOWL OCCASIONALLY.
ADD THE FLOUR MIXTURE AND NUTS.
BLEND AT LOW SPEED JUST UNTIL COMBINED.
DO NOT OVERMIX.
DROP BYROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART.
BAKE 23 to 25 MIN.
IMMEDIATELY TRANSFER TO A COOL FLAT SURFACE.
