WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS
A rich buttery, cookie that is sure to remind you of Cape Cod!
Provided by Debby Huckins
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
- Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
- Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
- Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 25.7 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 131.2 mg, Sugar 12.5 g
CRANBERRY-MACADAMIA BARS
Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 40
Number Of Ingredients 9
Steps:
- Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
- Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
- In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g
MACADAMIA NUT COOKIES
These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.
Nutrition Facts : Calories 201 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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.
MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES
I just tried this recipe from Cooking Light. This is one of my favourite cookies, Yumm. The macadamia butter makes it really rich and delicious. I chilled the dough in the freezer for 10 minutes before baking
Provided by Morning Biscotti
Categories Dessert
Time 25m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
- Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick).
- Stir in cranberries.
- Chill dough for 10 minutes.
- Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
- Gently press each cookie with fork, forming a criss-cross pattern.
- Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 77.8, Fat 2.5, SaturatedFat 0.4, Cholesterol 7, Sodium 44.5, Carbohydrate 13.4, Fiber 0.5, Sugar 8.8, Protein 1
MACADAMIA & CRANBERRY AMERICAN COOKIES
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 35m
Yield Makes 55
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
- To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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
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