Lime With Dried Fruit And Macadamia Nut Cookies Recipes

MACADAMIA-LIME ICEBOX COOKIES

Steps:

• Combine the macadamia nuts and 1 tablespoon superfine sugar in a food processor. Pulse until finely chopped; pour into a small bowl and set aside. Combine the flour and salt in a medium bowl and set aside.
• Beat the butter, remaining 3/4 cup superfine sugar and the lime zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour mixture. Beat in the food coloring until evenly green. Stir in the macadamia nuts with a rubber spatula.
• Turn out the dough onto a large sheet of plastic wrap and shape into a log, about 10 inches long. Wrap tightly and refrigerate until very firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar until completely coated. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 2 inches apart on the prepared pans. Sprinkle with more green sugar.
• Bake, switching the pans halfway through, until the cookies are firm around the edges but not browned, 17 to 20 minutes. Let cool completely on the pans.

LIME WITH DRIED FRUIT AND MACADAMIA NUT COOKIES

Steps:

• Cut up the slices of dried fruit into small pieces. Zest and juice 1 lime into separate bowls and set aside.
• Weigh or measure the flour, baking powder, and salt into a bowl and run a whisk through to blend. In a stand or handheld mixer, add the butter and cream cheese and mix on medium speed till light and creamy-about 2 to 3 minutes. Add the sugar and mix for another 2 minutes. Next, add the egg and incorporate. At this point, I stop and scrape down the sides and bottom of the mixing bowl.
• Add the lime zest, lime juice, and vanilla extract and blend for a minute at medium speed. Turn the mixer to low and gradually add the flour mixture and incorporate it. Turn the mixer off and scrape down the sides and add the cut-up dried fruit and macadamia nuts and mix for a minute or less. You just want the nuts and the fruit piece to spread through the cookie dough. Cover the bowl lightly with plastic wrap and refrigerate for an hour.
• Preheat the oven to 350° and line 2 cookie sheet pans with parchment paper and set them aside. Using a medium-size cookie scoop place 12 scoops on a pan (I bake one pan at a time) and bake for 11-13 minutes. They should be golden brown on the bottom of the cookie. Move them to a cooling rack to finish.

TROPICAL KEY LIME WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 375 F (180C).
• In a small bowl, mix the flour, baking powder, salt and baking soda.
• In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
• Add the egg, lime juice and lime zest and beat for 1 additional minute.
• Gradually add in the flour mixture.
• Stir in the nuts, coconut and white chocolate chips by hand.
• Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
• Bake for 8-11 minutes or until edges are slightly brown.

MACADAMIA LIME PIE

Steps:

• Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
• Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
• Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.

MIXED FRUIT-AND-NUT COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
• Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.