MACADAMIA-LIME COOKIES
MAKES ABOUT 36
These cookies are the perfect balance of sweet and tangy, bright and buttery, and soft and chewy.
COOKIES
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
2¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1½ cups chopped macadamia nuts
Zest and juice of 2 limes
GLAZE
1 cup confectioners’ sugar
1 tablespoon lime zest
2 tablespoons fresh lime juice
2 tablespoons whole milk
FOR COOKIES
1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. With mixer on low speed, gradually add flour, baking soda, and salt to butter mixture, beating just until combined. Stir in nuts and lime zest and juice until combined. Using a 1½-inch spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans.
4. Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
FOR GLAZE
1. In a small bowl, whisk together confectioners’ sugar, lime zest and juice, and milk. Drizzle glaze over cookies. Let stand for 1 hour. Store in an airtight container for up to 3 days.
GLAZED SUGAR COOKIES
MAKES ABOUT 24
