Cran-Mac Morsels

These cookies are flavored with homemade macadamia nut butter and dotted with dried cranberries; an instant holiday favorite, at least around my house. They’re also lighter than a lot of cookies because  the moisture comes from the ground macadamia nuts and a single egg rather than butter. Mmmm.

Cran-Mac Morsels (taken from Kitchen Parade and changed slightly)

Makes 40-45 small cookies

  • 1/2 cup macadamia nuts
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 cup dried cranberries

Preheat oven to 375 F. Line 2 cookie sheets with parchment paper and set aside.

In a food processor, make a nut butter by processing macadamia nuts until very smooth (like runny peanut butter). In a mixing bowl, combine nut butter and sugars. Add vanilla and egg and beat well.

In a separate bowl, combine flour, baking soda, salt and nutmeg. Add flour mixture to other ingredients and beat until just combined. Stir in cranberries. The dough will be quite thick; cover and chill for ten minutes.

Roll dough into one-inch balls and place on prepared cookie sheets, two inches apart. Press balls gently with a fork twice to form a criss-cross pattern. Bake for 9 minutes or until just golden (it’s okay if they look a little underdone). Let cool briefly and then transfer off of cookie sheets to cool completely.

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