Recipes Macadamia Butter Cookies with Cranberries ()

Serving Size
1 Cookie
Number of Servings
30
Ingredients



    • 2/3 cup macadamia nuts
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup sweetened dried cranberries, chopped
    • 1 tablespoon granulated sugar

     

Instructions

Preheat oven to 375°. Place nuts in a food processor; 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.  Lightly spoon flour into dry measuring cups; level with a knife. 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 a baking sheet covered with parchment paper. 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. Place 15 cookies on each of 2 baking sheets. Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

Nutrition Information

Calories: 76, Fat: 2.5g, Saturated fat: 0.4g, Protein: 1g, Carbohydrate: 13.2g, Fiber: 0.6g, Cholesterol: 7mg, Iron: 0.5mg, Sodium: 44mg