Macadamia Butter Cookies

Macadamia Butter Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup macadamia nuts

  • ½

    cup granulated sugar

  • ½

    cup packed light brown sugar

  • 1

    teaspoon vanilla extract

  • 1

    large egg

  • cups all-purpose flour

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt

  • teaspoon ground nutmeg

  • ½

    cup sweetened dried cranberries, chopped

  • 1

    tablespoon granulated sugar

Directions

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

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