| Tropical Tea Cakes |
Author: Nicole
Ingredients
- ½ cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-1/4 cups flour
- ½ cup chopped macadamia nuts
- zest from two limes
- About ⅓ cup additional powdered sugar for coating
Instructions
- Preheat oven to 400°F.
- Cream butter, sugar and vanilla until fluffy and fully mixed.
- Slowly add flour to creamed mixture, blend thoroughly
- Add nuts and lime zest. Mix well.
- Chill dough for 1 hour.
- Shape into 1-inch balls and bake 8-10 minutes. Place about an inch apart on the cookie sheet – they don't "melt" much so it's okay if they are close. Do not brown – dough will look uncooked when ready.
- Cool and then roll in powdered sugar.
Notes
* Recipe can easily be doubled and fits well into a 4.5 quart KitchenAid stand mixer.
* Cookies freeze well for up to 3 months. Layer between parchment paper or waxed paper in a freezer-safe container.
* If I'm putting these in a bag with other cookies as a gift, I like to put them first in a small bag and then add that small bag to the larger bag which I fill with the remaining cookies. That way the powdered sugar doesn't get all over the other cookies.
* Cookies freeze well for up to 3 months. Layer between parchment paper or waxed paper in a freezer-safe container.
* If I'm putting these in a bag with other cookies as a gift, I like to put them first in a small bag and then add that small bag to the larger bag which I fill with the remaining cookies. That way the powdered sugar doesn't get all over the other cookies.
Recipe by Riegl Palate at https://www.rieglpalate.com/tropical-tea-cakes/