Best 4 Macadamia Cranberry Cookies Recipes
Indulge in the delightful symphony of flavors and textures with our tantalizing Macadamia Cranberry Cookies. These delectable treats are a harmonious blend of sweet, tart, and nutty notes, sure to delight your taste buds. Crafted with premium-quality ingredients, these cookies feature a chewy, golden-brown exterior that yields to a soft, tender interior, studded with plump, juicy cranberries and crunchy macadamia nuts. Each bite offers a burst of fruity tanginess, complemented by the buttery richness of macadamias, creating a symphony of flavors that will leave you craving more. These cookies are not just a culinary delight; they're also incredibly versatile. Whether you're looking for a sweet treat to pair with your morning coffee, a delightful snack for your afternoon tea time, or a festive addition to your holiday gatherings, our Macadamia Cranberry Cookies are the perfect choice. With their captivating appearance and irresistible taste, they're sure to be a hit wherever you serve them.
Here are our top 4 tried and tested recipes!
WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES
Provided by Tyler Florence
Categories Cookies Mixer Berry Chocolate Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Cranberry Macadamia Nut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 (large) or 72 (small) cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
WHITE CHOCOLATE, CRANBERRY AND MACADAMIA NUT COOKIES
This is a great Christmas Cookie. From Tyler Florence on Food Network. Makes 36 large or 72 small cookies.
Provided by Little Suzy Homemak
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Line 2 large rimmed baking sheets with parchment paper.
- Sift first 3 ingredients into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Add both sugars and beat until blended.
- Beat in eggs, 1 at a time, then vanilla.
- Add dry ingredients and beat just until blended.
- Using spatula, stir in cranberries, white chocolate chips, and nuts.
- For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
- Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.
- Cool on sheets.
- Do ahead - Can be made ahead.
- Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
Nutrition Facts : Calories 194.1, Fat 10.6, SaturatedFat 5.2, Cholesterol 26.3, Sodium 106.9, Carbohydrate 23.3, Fiber 0.8, Sugar 14.6, Protein 2.2
MACADAMIA BUTTER/CRANBERRY COOKIES
I have adapted this recipe from one I found... everyone loves these, I hope you like them too. This cookie is awesome.
Provided by Vseward Chef-V
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.7, Fat 3.6, SaturatedFat 0.8, Cholesterol 9, Sodium 59.3, Carbohydrate 14.4, Fiber 0.6, Sugar 8.9, Protein 1.2
MACADAMIA CRANBERRY COOKIES
A Holiday tradition at our house. These make a great give-a-way gift.
Provided by Maggie M
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375
- 2. Combine flour and baking soda in small bowl and seet aside
- 3. Mix butter and brown sugar until well combined. Add granulated and sugar and blend well. Add pudding mix and blend thoroughly.
- 4. Add eggs one at a time and mix well.
- 5. Gradually add flour mixture until thoroughly combined.
- 6. Stir in nuts, craisins and chocolate chips.
- 7. Drop by teaspoonful (for small cookies) or Tablespoonful (for large cookies) onto ungreased cookie sheet setting them about 2" apart to allow for spreading.
- 8. Bake for 8 - 12 minutes depending on the size you chose. Cool and enjoy !
- 9. NOTES: I have found that the instant vanilla flavor works best. Using other flavors I found the cookies to be a bit dry. If you want a chocolate flavor dough I would add a bit of cocoa to the mixture. I prefer salted nuts as they add a nice dimension to the finished product. I use macadamia nuts for their unique flavor and crunch, but pecans are very tasty also. I love dried cranberries in this recipe, however, I did make them one time with dried cherries and they were delicious! Feel free to exchange the craisins for cherries or apricots or whatever floats your boat ! The chips can be semi-sweet, milk chocolate or white chocolate - it's all a matter of preference.
Tips:
- Use room temperature ingredients. This will help the cookies spread and bake evenly.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Line your baking sheet with parchment paper. This will prevent the cookies from sticking to the pan and make cleanup easier.
- Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming soggy.
Conclusion:
These macadamia cranberry cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be tailored to your own preferences. With their chewy texture, sweet and tart flavor, and crunchy macadamia nuts, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a special cookie recipe, give these macadamia cranberry cookies a try. You won't be disappointed!
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