Get the Recipe:
Macadamia Butter Cookies with Dried Cranberries
These macadamia butter cookies are a nutty, sweet treat with a hint of tartness from dried cranberries. They're easy to make and sure to be a new favorite!
Ingredients
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅔ cup (100 g) macadamia nuts
- ½ cup (100 g) granulated sugar, plus 1 tablespoon for coating the cookies
- ½ cup (100 g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup (57 g) sweetened dried cranberries, chopped
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Instructions
- Whisk together the flour, baking soda, salt, and nutmeg. Set aside.
- Place the macadamia nuts in a food processor. Process until smooth, about 2 minutes.
- In a large bowl, combine the processed macadamia nuts, 1/2 cup granulated sugar, and the brown sugar using an electric mixer at medium speed. Add the vanilla extract and egg, and beat well.
- Gradually add the flour mixture to the sugar mixture, beating at low speed just until combined. The dough will be thick. Stir in the cranberries.
- Chill the dough for 10 minutes.
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone liners.
- Place 1 tablespoon granulated sugar in a small bowl. Using a tablespoonful of dough at a time, roll the dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place the cookie balls, sugar side up, on the prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip the fork in water as needed to keep it from sticking to cookies.
- Bake the cookies (1 baking sheet at a time) for 9-11 minutes, or until golden.
- Cool the cookies on the pans for 5 minutes. Then remove the cookies from the pans onto wire racks to cool.
Notes
- Recipe slightly adapted from Cooking Light.
- Store in an airtight container at room temperature up to a week.
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