Email to Terry Ward      

Macadamia Butter Cookies with Dried Cranberries

Source of Recipe


Cooking Light-10/02






List of 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
  






Instructions



1. Preheat oven to 375 degrees.
   
   
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 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 coated with parchment paper.
   
   
5. Gentle press to 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 cookie sheets.
   
   
6. Bake cookies, 1 baking sheet at a time, at 375 for 9 minutes or until golden. Remove cookies from pan; cool on wire rack. Repeat procedure with remaining cookies.
   
   
7. Yield: 30 cookies (serving size: 1 cookie). 76 cal, 2.5g fat, 1g pro, 13.2g carb, 0.6g fiber, 7mg chol, 0.5mg iron, 44mg sod, 7mg calc.