Macadamia Butter Cookies
2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
5.6 oz all-purpose flour (about 1 1/4 cups)
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
1. Preheat oven to 375°.
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. Weigh or 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 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 covered with parchment paper. Gently press the top of each cookie with a fork. Dip fork in water; gently press the top of each cookie with a fork. Dip fork in water; gently press top of each cookie again to make a criss cross pattern. Place 15 cookies on each of 2 baking sheets.
5. 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. Yield: 30 servings (1 cookie)
