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Macadamia Butter Cookies with Dried Cranberries
* 2/3 cup macadamia nuts
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 1 Tsp. vanilla extract
* 1 large egg
* 1 ¼ cups all purpose white flour
* ½ Tsp. baking soda
* ¼ Tsp. salt
* 1/8 Tsp. ground nutmeg
* ½ cup sweetened dried cranberries (craisins), chopped
* 1 Tbsp. granulated sugar
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.
| WW
Points |
1.5 |
| Serving Size |
1 cookie |
| Servings |
30 |
