Macadamia Butter Cookies with Dried Cranberries

I love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.


Ingredients:
    2/3 cup macadamia nuts
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    1 teaspoon vanilla extract
    1 large egg
    1 1/4 cups all-purpose flour
    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
Directions:
  1. Preheat oven to 190°C.
  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. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground 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 chopped 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.
  5. Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.
  6. Bake cookies, 1 baking sheet at a time, at 190° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

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