Macadamia Cranberry Butter Cookies



2/3 Cup Macadamia Nuts

1/2 Cup Granulated Sugar

1/2 Cup Packed Light Brown Sugar

1 Tsp Vanilla Extract

1 Large Egg

1-1/4 Cup All-Purpose Flour

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/8 Tsp Ground Nutmeg

1/2 Cup Sweetened Dried Cranberries, Chopped

1 Tablespoon Granulated Sugar


Preheat oven to 375. Cover 2 cookie sheets with parchment paper.

Place nuts in a food processor (makes macadamia butter); process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on prepared cookie sheets (15 cookies per sheet).

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern.

Bake cookies, 1 baking sheet at a time, for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

*Dried Sweetened cherries, blueberries or mixed fruit may also be used instead of cranberries




30 cookies


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