I love fruit in my cookies, and mango is no exception. The problem with fresh fruit in your cookies is you can not store them in a tight container, or it will get soggy. So you have to leave them on a plate and eat them within two to three days.
Well, I have been experimenting with freeze-dried fruit. I found a brand that does not add sugar, so I used it in this cookie to replace the fresh juicy mango. It is a subtle mango taste, but even fresh mango is not a strong flavor. The lime adds a little zippy flavor to the cookie, but you can't use too much, or it will overpower the delicate flavor of the mango.
Mango and lime are the perfect complements to macadamia nuts. The taste of all three of the main ingredient reminds me of Hawaii and cool ocean breezes. With being stuck at home for so long, I would welcome a beach house by the ocean about now.
I found a video on YouTube that shows you how to cut a mango, hope this helps if you are not quite sure. I buy my macadamia nuts that are at least in halves or smaller. You don't want whole macadamia nuts. They are somewhat on the larger side and do not work for cookies.
Mango Lime with Macadamia Nut Cookies
Barbara HallIngredients
- ½ cup Butter unsalted 1 sticks room temperature
- 4 oz Cream Cheese
- 1 ½ cup Powdered sugar 169 g
- 1 Egg room temperature
- 2 bags Freeze Dried Mango Slices 30 g each
- 2 teaspoon Lime juice
- 1 ¾ cup All-purpose flour 210 g
- ½ teaspoon Baking powder 2 g
- ⅔ cup Macadamia nuts chopped
- Sprinkle on top of cookies Lime zest
Instructions
- Zest and juice 1 lime into two bowls. Weigh or measure the powdered sugar and set to one side. Weigh or measure into another dish the flour and baking powder and set that aside as well. I usually run a whisk through to blend the flour and baking powder. Empty the two packages of freeze-dried mangos into a sturdy sealable plastic bag. Take a solid rolling pin over it till all the pieces are crushed into a mango powder.
- Add the butter and the cream cheese to a stand or hand-held mixer bowl and cream for 3 to 4 minutes on medium speed. Scrape down the bowl and turn the mixer on low and slowly add the powder sugar. Then turn the mixer to medium speed for 2 minutes till light and creamy. Turn the mixer down and add the egg, lime juice, and crushed up freeze-dried mango and mix till incorporated. Slowly add the dry flour mixture to the rest of the bowl and blend. Finally, add the macadamia nuts and mix for about 30 seconds. You just want the nuts through the cookie dough and not smash the nuts.
- Preheat the oven to 350° and taking parchment paper line 2 pans and set aside. Using a medium cookie scoop add 12 scoops to a pan. Bake for 11-13 minutes pulling them from the oven when just a little light brown is showing around the bottom edges. Move to a cooling rack. I add just a little of the lime zest to the top of each cookie. Make about 2 dozen.
- For added mango flavor, you can dice into small pieces fresh mango and add ½ cup to the cookie dough. Try and make sure as much liquid is out of the mango pieces as possible. If you don't just make sure you let the cookies have lots of air and not stored in a tight container.
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