- 1/2 cup (1 stick) Butter unsalted
- 4 oz Cream Cheese
- 1 cup (198 g) Sugar white
- 1 Egg
- 1 tsp Vanilla Extract
- 1 TBSP Lime juice
- 1 TBSP Lime zest
- 2-3/4 cups (330 g) All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1 cup Mixed dried fruit
- 2/3 cup Macadamia nuts
At my local grocery store, they sell containers of all kinds of things. They dedicated a whole aisle on both sides for anything from nuts to candy and, of course, fruit. One of these containers contains mixed dried tropical fruit, and another has your local types of fruit. The dried fruit mix I purchased has apples, apricots, pears, peaches, and nectarines slices. Because it is spring, I always need citrus in my cookies, whether it is oranges, lemons, or limes. I pick one and add it to the dough. Here are some benefits from mixed dried fruit in cookies.
After weighing my options on the citrus choice, I choose limes. I don’t use enough limes in my cookies, so I thought this would be a great opportunity. I am always looking for the benefits of the ingredients I use for my cookies, and this is no exception. Here are the benefits of limes.
I needed some crunch for my cookies (always looking for texture) and settled on macadamia nuts. Purchased the halves and pieces, which were the right size and so delicious. They have some great benefits also.
Things I use for my cookies:
Weigh or measure the flour, baking powder, and salt into a bowl and run a whisk through to blend. In a stand or handheld mixer, add the butter and cream cheese and mix on medium speed till light and creamy—about 2 to 3 minutes. Add the sugar and mix for another 2 minutes. Next, add the egg and incorporate. At this point, I stop and scrape down the sides and bottom of the mixing bowl.
Add the lime zest, lime juice, and vanilla extract and blend for a minute at medium speed. Turn the mixer to low and gradually add the flour mixture and incorporate it. Turn the mixer off and scrape down the sides and add the cut-up dried fruit and macadamia nuts and mix for a minute or less. You just want the nuts and the fruit piece to spread through the cookie dough. Cover the bowl lightly with plastic wrap and refrigerate for an hour.
Preheat the oven to 350° and line 2 cookie sheet pans with parchment paper and set them aside. Using a medium-size cookie scoop place 12 scoops on a pan (I bake one pan at a time) and bake for 11-13 minutes. They should be golden brown on the bottom of the cookie. Move them to a cooling rack to finish.