This was a Christmas cookie my friends Cherrie. Jackie and I made when we got together and baked nearly all day in mid-December. I still have cookies in the freezer from that. This cookie isn’t quite what you think – the macadamia nuts are ground up to a paste and become the fat, (in lieu of butter) in the dough, but they’re enhanced with dried cranberries AND chocolate chips. All things to like!
When Cherrie and I were planning what cookies we were going to make this year (we’ve been doing this for about 5 years, I’d guess), we have some favorites. Always we do the Chocolate Almond Saltine Toffee. It’s always #1 on our list. We make a double batch, although we do it one at a time because the caramel is hot and a bit unwieldy. it’s our all-time favorite cookie. We usually make Peanut Butter Chocolate Chip Cookies for my cousin Gary because he’s GF. We always make Cranberry Noels also – they’re #2 on our list, always. And we usually make Mexican Wedding Cookies too. This year, by special request from Cherrie, I made one of her favorite things, my Brandied Apricot Bars. You can see photo at right. I took new photos because what I had on the blog post was a really old and needed some updating.
Cherrie had mentioned to me that she had a can of macadamia nuts she wanted to use up, so shouldn’t we add a new cookie to our list. I said sure – found this recipe I’d saved from a few years ago. It was on Bake or Break’s blog. We decided to double the recipe. Hers made 30. We doubled it and didn’t get quite 60, more like 50 (obviously we made them a bit bigger than she did). We also added a few mini chocolate chips. Just because. They were sitting out on the kitchen counter, so we threw them in.
The cookies are easy to put together. But, there’s no butter in this recipe. As I mentioned above, the macadamia nuts, which are naturally high in fat, become the fat for these cookies. So they’re a bit healthier than some.
These do require a bit of chilling time. We let them chill for half an hour or so, but 10 minutes is all that’s required. I don’t know how much good 10 minutes does since it definitely wouldn’t read the middle of the chunk of cookie dough, but anyway, that’s what it says.
The little one-inch balls get dipped in granulated sugar, pressed down onto parchment-lined baking sheets with a fork and baked. That’s it. These are good. Different. Perfect with a cup of tea or coffee, or for a cookie exchange. Easy too.
What’s GOOD: they’re easy to make. Tasty with the dried cranberries and chocolate chips. You really don’t taste the macadamia nuts, just so you know. If I make these again I think I might add some chopped macadamias just because. I like their taste, and you don’t have any sense that you’re eating them in this cookie. Don’t, however, leave them in chunk form as the ground up nuts provide the glue to hold these cookies together. You’d need to substitute butter in lieu of the nuts if you wanted to change that part. These are very low in fat – only 3 grams per cookie.
What’s NOT: nothing, really.
* Exported from MasterCook *
Macadamia Nut Butter Cookies with Dried Cranberries and Chocolate Chips
Recipe By: adapted a little from Bake or Break blog, 2011 (she adapted it from Cooking Light)
Serving Size: 50
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/3 cups macadamia nuts
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large egg
1 cup dried cranberries — chopped
1/2 cup mini-chocolate chips
2 tablespoons granulated sugar
Note: there is no butter in this cookie – the macadamia nuts are processed to a very fine grind and provide the fat.
1. Whisk together flour, baking soda, salt, and nutmeg. Set aside.
2. Place macadamia nuts in a food processor. Process until smooth, about 2 minutes.
3. In a large bowl, combine processed macadamia nuts, 1/2 cup granulated sugar, and brown sugar using an electric mixer at medium speed. Add vanilla extract and egg. Beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined. Dough will be thick. Stir in cranberries and mini-chocolate chips. Chill dough 10 minutes.
4. Preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats.
5. Place 1 tablespoon granulated sugar in a small bowl. Roll dough into balls about 1-inch in diameter. Lightly press each ball into sugar. Place cookie balls, sugar side up, on prepared baking sheets. Gently press the top of each cookie with a fork twice to form a crisscross pattern. Dip fork in water as needed to keep it from sticking to cookies.
6. Bake cookies (1 baking sheet at a time) for 9-11 minutes, or until golden. Remove from pans to wire racks to cool.
Per Serving: 94 Calories; 3g Fat (31.8% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium.