Best 4 Macadamia Cranberry Cookies Recipes

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES

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

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.

MACADAMIA BUTTER/CRANBERRY COOKIES

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.

MACADAMIA CRANBERRY COOKIES

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.