Key Lime White Chocolate Macadamia Nut Cookies

Name: Key Lime White Chocolate Macadamia Nut Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Depends on cookie size
Ingredients: 1/4 c crisco stick, butter flavored; 1/4 c butter, softened; 1 1/2 tsp vanilla extract; 3/4 c packed brown sugar; 3 pkg splenda; 1 box (3-oz size) lime flavored jello (you can use sugar free if you can find it); 2 c bisquick original baking mix (or a comparable one, but don't go with a reduced fat or calorie mix or the cookies tend to be dry); 1 Tbsp finely grated lime peel; 1 c vanilla or white chocolate chips; 1/2 c macadamia nuts (or 2 oz package already chopped)

By Laurie Gordon
@LPGordon

Perfect for St. Paddy's Day! If you have kids in school, wrap them in little baggies with green ribbon or take them to the office the same way!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Depends on cookie size

Prep:

20 Min

Cook:

10 Min

Ingredients

1/4 c

crisco stick, butter flavored
1/4 c

butter, softened
1 1/2 tsp

vanilla extract
3/4 c

packed brown sugar
3 pkg

splenda
1 box

(3-oz size) lime flavored jello (you can use sugar free if you can find it)
2 c

bisquick original baking mix (or a comparable one, but don't go with a reduced fat or calorie mix or the cookies tend to be dry)
1 Tbsp

finely grated lime peel
1 c

vanilla or white chocolate chips
1/2 c

macadamia nuts (or 2 oz package already chopped)
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How to Make Key Lime White Chocolate Macadamia Nut Cookies

Step-by-Step

Preheat oven to 350 degrees. Make sure you preheat. Line cookie sheets with parchment paper ~ do NOT spray with cooking spray
Cream together softened butter and shortening. Mix in the brown sugar and Splenda then add vanilla and jello. Mix in the egg until well-combined.
Slowly add in the Bisquick then the grated lime peel.
By hand, stir in the white chips and macadamia nuts.
Drop by desired size spoonful on parchment paper and bake for 7 to 10 minutes depending on your over. Watch closely so you don't burn. Remove to cooling wrack.