We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.
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
How to Make It
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.
This is the third year that I have made these cookies for Christmas. I love the subtle flavor of the macadamia nut, but to get an extra punch--I tried adding orange flavored dried cranberries (found at Trader Joe's) and they were wonderful. The orange added a lot of flavor to the cookie without being over-powering. I highly recommend it.
Am making another batch of these cookies as we just demolished the first batch! Left dried crans whole and added in about 1/2 teaspoon of orange extract. O.M.G... yum! I veganised it by replacing the egg with 1 Tablespoon ground flax seed mixed with 1/4 cup warm water.
I used a Cuisinart (took a lot longer than 2 min. to get a smooth butter) and a stand mixer and had no trouble at all with the recipe as written. The problem is that other than a slight nutmeg flavor, they are very bland. I will not make them again, but I would suggest to others who want to try these to leave the cranberries whole so that there is more cranberry flavor. I used a round tablespoon size measuring spoon to form the cookies. I flatened the first tray, but we like chewy cookies, so for the second tray, I left the dough in a dome shape and baked one minute less. The texture was much better!
So how much nut butter does the 2/3 c nuts yield? I'm wishing the recipe had just called for the quantity of macadamia nut butter. I had a hard time making such a small quantity of nut butter in my blender - I would have rather used a whole jar-ful of nuts and then measured out how much nut butter was needed, or just bought macadamia nut butter at the store.
Yummy cookies, but I'll skip this one in the future and instead look for a recipe that tells you how much macadamia nut butter to use.
These are decent cookies. Used a blender to make the "butter" but also added 1/2tsp of olive oil since the recipe didn't call for any butter/oil. The batter was very stiff once I added all the flour so I was glad I was using the stand up mixer. Chilled for probably 45 minutes. Had very little trouble with batter becoming sticky and the batter was not crumbly at all. Baked one pan at a time exactly as directed. The cookies came out great. Really loved the chopped dried cranberries and the subtle nutty flavor.