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Macadamia Butter Cookies with Dried Cranberries

Becky Luigart-Stayner; Jan Gautro

Yield 30 servings (serving size: 1 cookie)
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.

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

Nutrition Information

  • calories 76
  • caloriesfromfat 30 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 13.2 g
  • fiber 0.6 g
  • cholesterol 7 mg
  • iron 0.5 mg
  • sodium 44 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.