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cream cheese and macadamia nut cookies

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

If brown sugar gets hard, it can be softened by sealing it tightly in a plastic bag with an apple wedge for 1 to 2 days.Source: Unknown

(2 ratings)

Ingredients For cream cheese and macadamia nut cookies

  • 1/2 cup butter, osftened
  • 1 pkg. cream cheese, softened, 8 oz
  • 3/4 cup lightly packed brown sugar
  • 1 tsp. orange zest
  • 2 tsp. vanilla extract
  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1 cup macadamia nuts, coaresly chopped

How To Make cream cheese and macadamia nut cookies

  • 1
    In large mixing bowl, and using an electric mixer, beat butter and cram cheese til light and fluffy. Beat in brown sugar, orange zest, and vanilla extract. In a medium bowl, sift flour and baking powder together. Add to the butter mixture and beat thoroughly til a smooth cookie dough is formed. Stir in macadamia nuts by hand. Cover with plastic wrap and refrigerate dough for at last 1 hour or overnight.
  • 2
    Preheat oven to 400. Lightly butter cookie sheets. Drop by rounded teaspoons onto a cookie sheet, leaving 2 inches between cookies. Flatten dough by pressing on the cookies gently with the back of a spoon. Bake for 8 to 10 minutes or til lightly golden. Allow the cookies to sit 1 minute on the sheet and then transfer to a wire rack to cool.
  • 3
    Just a little trivia: Frank Epperson, an eleven year old boy, invented the Popsicle. One afternoon, Frank mixed soda water powder with water. He left the mixture on his back porch with the stirring stick still in the glass. Temperatures dropped to a record low that night. When he awoke the next morning, he found the stick frozen in the soda water. In 1923, at age 29, Epperson began manufacturing Epsicles in seven fruit flavors. He applied for a patent in 1924 and eventually changed the name to Popsicle.

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