Macadamia Butter/Cranberry Cookies
"I have adapted this recipe from one I found... everyone loves these, I hope
you like them too. This cookie is awesome."
photo by Stephanie Y.
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 2⁄3 cup macadamia nuts
- 1 tablespoon butter
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄2 cup dried cranberries, chopped
directions
- In food processor, process nuts and butter until smooth.
- In large bowl, combine macadamia nuts, butter and sugars.
- Beat in vanilla and egg.
- Combine dry ingredients. Stir into sugar mixture. Mix in cranberries. Chill 10 minutes.
- Roll dough into 1-inch balls. Dip into sugar and place on baking sheet covered with parchment paper.
- Press each cookie with a fork. Dip fork in water and press cookie again to form crisscross pattern. Bake at 375º for 10 minutes.
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Reviews
-
This is a fairly adaptable recipe. I used almonds instead of macadamias and almond extract instead of vanilla. (Brazil nuts work well too, and add nice little dark flecks to the cookie.) I also omitted the nutmeg. The cookie dough is very similar to that for peanut butter cookies, and the flavor of the finished product is excellent. I chopped the cranberries before mixing them into the dough; they add a wonderful tanginess to the cookie. You could also make a nice glaze for the cookies with 1 c. powdered sugar and 2 tbls. cranberry juice. Drizzle it over the cookies after they've cooled, and the glaze will add another dimension. -
These have a great flavor from the nutmeg. They are crispy on the outside and soft and chewy on the inside. I was a little worried while making these because the dough was a little dry but they came out fine.
Tweaks
-
This is a fairly adaptable recipe. I used almonds instead of macadamias and almond extract instead of vanilla. (Brazil nuts work well too, and add nice little dark flecks to the cookie.) I also omitted the nutmeg. The cookie dough is very similar to that for peanut butter cookies, and the flavor of the finished product is excellent. I chopped the cranberries before mixing them into the dough; they add a wonderful tanginess to the cookie. You could also make a nice glaze for the cookies with 1 c. powdered sugar and 2 tbls. cranberry juice. Drizzle it over the cookies after they've cooled, and the glaze will add another dimension.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
