Macadamia Buttercranberry Cookies Recipes

MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 375°F.
• Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
• Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick).
• Stir in cranberries.
• Chill dough for 10 minutes.
• Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
• Gently press each cookie with fork, forming a criss-cross pattern.
• Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
• Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
• Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
• Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

CRANBERRY-MACADAMIA BARS

Steps:

• Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
• Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
• In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.

MACADAMIA BUTTER/CRANBERRY COOKIES

Steps:

• 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.