Great For Fall Cookie Recipe : Macadamia Nut Cranberry Cookies

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 

Preheat oven to 375°. 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. 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.

• 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.
• 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.
• Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown., Cooking Light
OCTOBER 2002