Macadamia-lime icebox cookies recipe

Step 1

Combine the macadamia nuts and 1 tablespoon superfine sugar in a food processor. Pulse until finely chopped; pour into a small bowl and set aside. Combine the flour and salt in a medium bowl and set aside.

Step 2

Beat the butter, remaining 3/4 cup superfine sugar and the lime zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour mixture. Beat in the food coloring until evenly green. Stir in the macadamia nuts with a rubber spatula.

Step 3

Turn out the dough onto a large sheet of plastic wrap and shape into a log, about 10 inches long. Wrap tightly and refrigerate until very firm, at least 3 hours or overnight.

Step 4

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar until completely coated. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 2 inches apart on the prepared pans. Sprinkle with more green sugar.

Step 5

Bake, switching the pans halfway through, until the cookies are firm around the edges but not browned, 17 to 20 minutes. Let cool completely on the pans.