Lime with Dried Fruit and Macadamia Nut Cookies

5 from 2 votes

This is a late summer into fall cookie. The mix of berries compliments the lime, which in turn compliments the roasted macadamia nuts.

Prep Time15

Total Bake Time33

Chill1

Total Time1 48

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 152kcal

½ cup (113.5 g) Butter unsalted room temperature
4 oz (4 oz) Cream cheese room temperature
1 cup (200 g) Sugar white
1 (1) Egg
1 teaspoon (1 teaspoon) Vanilla extract
1 Tablespoon (1 Tablespoon) Lime juice
1 Tablespoon (1 Tablespoon) Lime zest
2 ½ cups (312.5 g) All-purpose flour
1 teaspoon (1 teaspoon) Baking powder
½ teaspoon (0.5 teaspoon) Kosher salt
1 cup (40 g) Mixed dried fruit cherries, cranberries, blueberries, and strawberries
½ cup (67 g) Roasted macadamia nuts
½ cup (90 g) White chocolate chips

Weigh or measure the flour, baking powder, and salt into a bowl and run a whisk through to blend. In another bowl, weigh or measure the sugar and set it aside. Zest and juice limes into separate bowls and set aside. Next, rough chop the roasted macadamia nuts.
Add the butter and cream cheese in a stand or handheld mixer and mix on medium speed for about 1 to 2 minutes. Add the sugar and mix for another 3 minutes. Next, add the egg and incorporate it. 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 and incorporate the flour mixture. Turn the mixer off and scrape down the sides. Next, add the dried fruit, macadamia nuts, and white chocolate chips; mix for about 15 seconds. You just want them to spread throughout the cookie dough. Cover the bowl lightly with plastic wrap and refrigerate for an hour.
Preheat the oven to 350°F (175°C or 180°C), line 2 cookie sheet pans with parchment paper, and set them aside. Using a medium-sized cookie scoop, place 12 scoops on a pan. Using your fingers, press down on the top of the mound. This will flatten them out a bit and bake even. Bake for 11-13 minutes. They should be golden brown on the bottom of the cookie. Move them to a cooling rack to finish.