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Cranberry Macadamia Cookies
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- #14226
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup sugar
1/2 cup brown sugar
3/4 cup butter
1/2 teaspoon salt
3/4 teaspoon baking soda
2 whole eggs
2 1/2 cups all-purpose flour
1 cup chopped macadamia nuts
1/2 cup dried cranberries
directions
Cream the butter with the sugar and brown sugar in a large mixing bowl. Mix in the eggs one at a time; beat until fluffy, scraping down the bowl periodically. Sift the dry ingredients into the bowl and mix until just incorporated (make sure you don't over mix or the dough will become tough). Add the nuts and cranberries, and gently combine.
Form the dough into a 3-by-2-by-14-inch rectangular log. This will be easier if the dough is first chilled for a half-hour. Chill the rectangular log until firm (it can be kept frozen, wrapped well, for up to one month). Preheat oven to 350 degrees F.
Slice cookies 1/2-inch thick and place them on a greased cookie sheet one inch apart. Bake until lightly brown and firm, about 12 to 15 minutes.
They will stay fresh for several days after baking if stored in an airtight container.
Variations: Substitute any type of dried fruit or nut, such as tart cherries, apricots, raisins, papaya, mango, pineapple, coconut, almonds, cashews, pecans, peanuts or pine nuts.
added by
nikibone
recipe tips
Cream the butter and sugars well for the best texture for the cookie dough.
Add the eggs one at a time, they are better incorporated into the batter this way.
Sift the dry ingredients to prevent lumps.
Fold in the nuts and cranberries gently to avoid overmixing.
Slice the cookies evenly so they bake evenly.
Bake until just set for a soft and chewy texture.
Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.
Experiment with different fruit and nut combinations.
common recipe questions
What can I substitute for macadamia nuts?
You can use other nuts like almonds, walnuts, or pecans. But the flavors and ratios are really meant for the unique flavor of macadamia nuts. If you prefer a different nut you might be better using one of our other hundreds of cookie recipes.
Is it necessary to chill the dough before baking?
Chilling the dough helps in slicing and also prevents the cookies from spreading too much while baking.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned and firm to the touch.
Can I add other ingredients to the cookie dough?
Yes, you can add ingredients like chocolate chips, coconut, or different dried fruits. Just make sure not to throw the ratio of ingredients off too much. You're best off replacing some or all of the nuts or fruit in the original recipe with your new ingredients.
What can I use instead of dried cranberries?
You can use dried cherries, raisins, or chopped dried apricots.
How should I store the baked cookies?
Store them in an airtight container at room temperature for up to a week. They also freeze well, for up to 3 months.
Can I freeze the cookie dough?
Yes, you can freeze the dough log and slice and bake as needed.
nutrition data
Nutritional data has not been calculated yet.
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