- 1/2 cup (1 sticks room temperature) Butter unsalted
- 4 oz Cream Cheese
- 1-1/2 cup (169 g) Powdered sugar
- 1 (room temperature) Egg
- 2 - 60 g Freeze Dried Mango Slices Mango
- 1/2 TBSP + 1/2 tsp Lime juice
- 1-3/4 cup (210 g) All purpose flour
- 1/2 tsp (2 g) Baking powder
- Sprinkle on top of cookies Lime zest
I love fruit in my cookies, and mango is no exception. The problem with fresh fruit in your cookies is you can not store it in a tight container, or it will get soggy. So you have to leave them on a plate and eaten 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.
Tools and Things:
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 whish 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.