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
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.