Macadamia Lime Sliced ​​Cookies

Ingredients:

• 0.5 cup salted macadamia nuts
• 3/4 cup + 1 tbsp. ultrafine sugar
• 2 cups premium flour
• 0.5 tsp salt
• 220 g unsalted butter, room temperature
• Finely grated zest of 3 limes (about 2 tablespoons)
• 1 large egg
• Green gel food coloring
• Green decorative sugar, for sprinkling

Preparation:

1. In a food processor, combine the macadamia nuts with 1 tablespoon of superfine sugar. Process until finely chopped; transfer to a small bowl and set aside. In a medium bowl, combine the flour and salt and set aside.
2. In a large bowl, beat the butter, remaining 3/4 cup superfine sugar, and lime zest with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the egg and continue beating for another minute. Reduce mixer speed to low and beat in the flour mixture. Add food coloring until evenly green. Fold in the nuts with a rubber spatula.
3. Place the dough on a large piece of plastic wrap and form it into a log about 25 cm long. Wrap tightly in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
4. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar to coat completely. Slice into 1-cm-thick slices. Place the dough circles 2 inches apart on the prepared baking sheets. Sprinkle with green sugar.
5. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges but not browned, 15 to 20 minutes. Let cool completely on the baking sheets.