Macadamia-Lime Icebox Cookies
- Level: Intermediate
- Yield: About 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 186
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 34
- Sodium
- 63
- Total: 4 hr 30 min
- Active: 30 min
Ingredients
1/2 cup salted macadamia nuts
3/4 cup plus 1 tablespoon superfine sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
Finely grated zest of 3 limes (about 2 tablespoons)
1 large egg
Green gel food coloring
Green coarse sugar, for rolling and decorating
Directions
- 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.