My local grocery store had 3-pound bags of Key limes on sale for just $1 a bag, so naturally, I bought three bags! That left me with 9 pounds of Key limes to use. I knew some would be going into my Key Lime Pie Ice Cream, but that still left me with plenty of limes and the fun problem of figuring out what to make next.
I knew I wanted to make some type of cookie, preferably something light and citrusy like the lemon cooler cookies I love. Then I started thinking about one of my all-time favorite cookies—white chocolate macadamia nut—and wondered what would happen if I added Key lime.
It turned out to be a delicious combination. These Key Lime White Chocolate Macadamia Nut Cookies are soft and delicate with a bright Key lime flavor, creamy white chocolate, and bits of macadamia nuts throughout. A coating of powdered sugar and fresh Key lime zest gives them an extra burst of citrus and makes them even better.
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If I have talked you into making these delicate cookies, here is the recipe….. If you are not a big fan of macadamia nuts, just leave them out.
- ½ cup butter (1 stick), softened
- ½ cup confectioners' sugar
- ⅛ teaspoon salt
- 1 teaspoon Key lime zest
- 2 tablespoons Key lime juice
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons white chocolate instant pudding mix
- ⅓ cup chopped macadamia nuts
- ⅓ cup white chocolate chips
INGREDIENTS FOR SUGAR COATING
- ½ cup confectioners' sugar
- 1 teaspoon Key lime zest
Note: if you don’t have key lime, you can replace them with any lime you have available.
DIRECTIONS
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and ½ cup confectioners' sugar with an electric mixer until well combined.
- Mix in the salt, 1 teaspoon Key lime zest, flour, baking powder, white chocolate pudding mix, and Key lime juice. The dough will be thick.
- Stir in the finely chopped macadamia nuts and white chocolate chips.
- Roll the dough into approximately 1-inch balls and place them on the prepared baking sheet.
- Bake for 15–20 minutes, or until the bottoms are lightly golden.
- Meanwhile, combine ½ cup confectioners' sugar and 1 teaspoon Key lime zest in a shallow bowl.
- While the cookies are still warm but cool enough to handle, gently roll them in the confectioners' sugar mixture. Transfer to a wire rack to cool completely.
This recipe makes about 2 dozen cookies.
Key Lime, White Chocolate, Macadamia Nut Cookies
- ½ cup butter (1 stick), softened
- ½ cup confectioners' sugar
- ⅛ teaspoon salt
- 1 teaspoon Key lime zest
- 2 tablespoons Key lime juice
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons white chocolate instant pudding mix
- ⅓ cup chopped macadamia nuts
- ⅓ cup white chocolate chips
INGREDIENTS FOR SUGAR COATING
- ½ cup confectioners' sugar
- 1 teaspoon Key lime zest
Note: if you don’t have key lime, you can replace them with any lime you have available.
DIRECTIONS
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and ½ cup confectioners' sugar with an electric mixer until well combined.
- Mix in the salt, 1 teaspoon Key lime zest, flour, baking powder, white chocolate pudding mix, and Key lime juice. The dough will be thick.
- Stir in the finely chopped macadamia nuts and white chocolate chips.
- Roll the dough into approximately 1-inch balls and place them on the prepared baking sheet.
- Bake for 15–20 minutes, or until the bottoms are lightly golden.
- Meanwhile, combine ½ cup confectioners' sugar and 1 teaspoon Key lime zest in a shallow bowl.
- While the cookies are still warm but cool enough to handle, gently roll them in the confectioners' sugar mixture. Transfer to a wire rack to cool completely.