Recipe - Creamy Lemon Macadamia Cookies

2 cup Allpurpose flour
One half teaspoon Baking soda
One fourth teaspoon Salt
1 cup Light brown sugar; packed
One half cup Granulated sugar
One fourth cup Salted butter; softened
4 ounce Cream cheese; softened
1 lg Egg
2 teaspoon Pure lemon extract
7 ounce Whole macadamia nuts;
unsalted

Heat oven to 300 degrees. In a mediumsize mixing bowl, combine flour,
soda and salt. Mix well with wire whisk and set aside.

In large mixing bowl, blend sugars well with an electric mixer at medium
speed. Add butter and cream cheese and mix to form a smooth paste. Add egg
and lemon extract, and beat at medium speed until light and soft. Scrape
down sides of bowl occasionally.

Add flour mixture and nuts. Blend at low speed, just until combined. Do
not overmix.

Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheet.
Bake 2325 minutes. Transfer cookies to a cool, flat surface, using a
spatula. Makes 3 dozen cookies.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.