Macadamia Cranberry Cookies Recipes

WHITE CHOCOLATE CRANBERRY MACADAMIA COOKIES

Steps:

• Sift the flour, baking soda and salt together in a medium mixing bowl. Set aside.
• Preheat oven to 350 degrees. Cream together white sugar, brown sugar and softened butter. Add eggs and vanilla.
• Add flour mixture until just mixed. Stir in dried cranberries, white chocolate chips, and macadamia nuts.
• Drop cookies by rounded tablespoons on an ungreased baking sheet. Bake for 10-12 minutes or until just set. Allow to cool and transfer to a wire rack.

WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS

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!

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.

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.

MACADAMIA & CRANBERRY AMERICAN COOKIES

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.