Lemon Macadamia Nut Cookies with White Chocolate

• Vegetarian

• Produce

  • 1 1/2 tsp Lemon

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 7/8 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 2/3 cup Granulated sugar
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Nuts & Seeds

  • 1/2 cup Macadamia nuts, toasted

• Dairy

  • 5/8 cup Butter, unsalted

Found on mysequinedlife.com

Description

Ingredients

• 1/2 cup plus 2 tbsp unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp lemon zest (from about 1 large lemon)
• 1 3/4 cup plus 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup toasted macadamia nuts, chopped
• 1/2 cup white chocolate chips

Directions

• Heat oven to 350°F and line a rimmed baking sheet with foil or parchment paper. Place macadamia nuts in a single layer on sheet and toast for 10 or so minutes, or until they become fragrant and lightly brown. Remove from sheet and set aside. If making the cookies right away, reduce oven temperature to 325°F.
• Beat together butter, sugars, egg, vanilla extract, and lemon zest in a bowl until light and fluffy.
• Add flour and baking powder and mix in until just combined.
• Chop toasted macadamia nuts into smaller pieces and add to the batter along with the white chocolate chips. Stir in until evenly dispersed.
• Scoop batter using a cookie scoop or a spoon and place onto ungreased baking sheets about 1 1/2-2 apart from one another. I lightly pressed down on the cookies with the flat bottom of a glass to spread them out a little bit, but thats optional.
• Bake for 16-18 minutes, or until the edges are golden brown. Let cookies sit on the baking sheet for a few minutes, and them remove to cool completely on a wire rack.