Hello, Good News! Welcome to another article where we share our best recipes and tips for baking amazing cookies. Today, we are going to show you how to make macadamia butter cookies with dried cranberries, a perfect treat for any occasion.
Macadamia butter cookies are soft, chewy, and loaded with crunchy macadamia nuts and sweet white chocolate chips. They are easy to make and require only a few simple ingredients. But what makes them extra special is the addition of dried cranberries, which add a burst of tartness and color to every bite. These cookies are sure to impress your family and friends with their delicious flavor and texture.
Why You Should Try Macadamia Butter Cookies with Cranberries
Macadamia butter cookies with cranberries are not only tasty, but also have some health benefits. Here are some reasons why you should try them:
Macadamia nuts are good for your heart
Macadamia nuts are rich in monounsaturated fats, which can lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol levels. They also contain antioxidants, fiber, and minerals that can protect your blood vessels and prevent inflammation[^1^]. Macadamia nuts can also help you feel full and satisfied, which can prevent overeating and weight gain.
Cranberries are good for your immune system
Cranberries are one of the best sources of vitamin C, which can boost your immune system and fight off infections. They also contain phytochemicals that can prevent bacteria from sticking to your urinary tract and causing infections[^2^]. Cranberries can also improve your oral health by preventing plaque formation and cavities[^3^].
Brown butter is butter that has been cooked until the milk solids turn golden brown and give off a nutty aroma. It adds a depth and richness to the cookies that regular butter cannot match. Brown butter also enhances the flavor of the macadamia nuts, white chocolate chips, and cranberries, making the cookies more complex and delicious.
How to Make Macadamia Butter Cookies with Cranberries
Making macadamia butter cookies with cranberries is easy and fun. You will need the following ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon water
- 1 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 tablespoons packed light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 2/3 cup macadamia nuts
- 1/2 cup white chocolate chips
- 1/2 cup sweetened dried cranberries, chopped
- 1 tablespoon granulated sugar (for rolling)
You will also need the following equipment:
- A small saucepan
- A food processor or a blender
- A large mixing bowl
- A whisk or an electric mixer
- A rubber spatula or a wooden spoon
- A cookie sheet or a baking tray
- Parchment paper or a silicone mat
- A small bowl
- A fork
- A wire rack
Step 1: Brown the butter
In a small saucepan over medium heat, melt the butter and cook, stirring occasionally, until it turns golden brown and smells nutty, about 10 to 15 minutes. Be careful not to burn the butter, as it can go from brown to black very quickly. As soon as the butter is ready, transfer it to a large mixing bowl and add the water. Let it cool slightly while you prepare the other ingredients.
Step 2: Grind the macadamia nuts
In a food processor or a blender, pulse the macadamia nuts until they form a smooth paste, scraping down the sides as needed. You should have about 1/2 cup of macadamia butter. Set it aside for later.
Step 3: Whisk together the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set it aside for later.
Step 4: Beat together the sugars and the egg
To the bowl with the brown butter, add the granulated sugar, brown sugar, egg, and vanilla extract. Beat with a whisk or an electric mixer until well combined and smooth, about 2 to 3 minutes.
Step 5: Stir in the macadamia butter
Add the macadamia butter to the wet mixture and stir with a rubber spatula or a wooden spoon until well incorporated. The mixture will be thick and sticky.
Step 6: Fold in the white chocolate chips and cranberries
Add the white chocolate chips and cranberries to the dough and fold gently until evenly distributed. The dough will be chunky and colorful.
Step 7: Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to overnight. This will help the dough firm up and prevent it from spreading too much in the oven.
When you are ready to bake, preheat the oven to 350°F (177°C) and line a cookie sheet or a baking tray with parchment paper or a silicone mat. Set it aside for later.
In a small bowl, place the remaining tablespoon of granulated sugar. Scoop out about a tablespoon of dough and roll it into a ball. Then roll it in the sugar to coat it lightly. Place it on the prepared cookie sheet, leaving about 2 inches of space between each cookie. Repeat with the rest of the dough, making about 20 cookies in total.
Using a fork, gently press down on each cookie to flatten it slightly, making a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are lightly golden around the edges but still soft in the center. Do not overbake them, as they will continue to cook on the cookie sheet.
Step 11: Cool and enjoy
Remove the cookie sheet from the oven and let the cookies cool on it for about 10 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm with a glass of milk or a cup of tea. Store any leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
A Table Breakdown of Macadamia Butter Cookies with Cranberries
To give you a better idea of what goes into these macadamia butter cookies with cranberries, here is a table breakdown of their ingredients, nutrition facts, and cost per serving:
| Ingredient | Amount | Calories | Cost |
|---|---|---|---|
| Unsalted butter | 8 tablespoons (1 stick) | 800 | $0.80 |
| Water | 1 teaspoon | 0 | $0.00 |
| All-purpose flour | 1 1/4 cups | 550 | $0.25 |
| Cornstarch | 1 teaspoon | 30 | $0.02 |
| Baking powder | 1 teaspoon | 5 | $0.01 |
| Granulated sugar (for dough) | 1/2 cup plus 2 tablespoons | 420 | $0.15 |
| Brown sugar | 2 tablespoons packed | 110 | $0.05 |
| Egg
|
1 large
|
70
|
$0.15
|
| Vanilla extract
|
2 teaspoons
|
25
|
$0.20
|
| Kosher salt
Macadamia nuts |
2/3 cup | 660 | $1.50 |
| White chocolate chips | 1/2 cup | 440 | $0.75 |
| Dried cranberries | 1/2 cup chopped | 200 | $0.50 |
| Granulated sugar (for rolling) | 1 tablespoon | 45 | $0.01 |
| Total | 3335 | $4.39 | |
| Average per cookie (20 cookies) | 167 | $0.22 |
As you can see, these macadamia butter cookies with cranberries are not only delicious, but also affordable and relatively low in calories compared to other cookies. Of course, you can always adjust the amount of sugar, chocolate chips, and cranberries to suit your taste and preference.
FAQs about Macadamia Butter Cookies with Cranberries
In this section, we will answer some of the most frequently asked questions about macadamia butter cookies with cranberries. If you have any other questions, feel free to leave a comment below or contact us through our website.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted butter, but you will need to reduce the amount of kosher salt in the recipe by half. Otherwise, your cookies might be too salty.
Can I use regular butter instead of brown butter?
No, we do not recommend using regular butter instead of brown butter, as it will affect the flavor and texture of the cookies. Brown butter adds a depth and richness to the cookies that regular butter cannot match. If you do not have brown butter, you can make your own by following the instructions in step 1.
Can I use other nuts instead of macadamia nuts?
Yes, you can use other nuts instead of macadamia nuts, such as almonds, pecans, walnuts, or pistachios. However, you will need to adjust the amount of nuts and nut butter accordingly, as different nuts have different sizes and oil contents. You can also use peanut butter or almond butter instead of macadamia butter, but the flavor will be different.
Can I use other dried fruits instead of cranberries?
Yes, you can use other dried fruits instead of cranberries, such as cherries, blueberries, apricots, or raisins. However, you will need to chop them into small pieces and adjust the amount of sugar and white chocolate chips accordingly, as different dried fruits have different sweetness and tartness levels.
Can I use dark chocolate chips instead of white chocolate chips?
Yes, you can use dark chocolate chips instead of white chocolate chips, but the flavor and color contrast will be different. Dark chocolate chips will add a bitter and rich taste to the cookies, while white chocolate chips will add a sweet and creamy taste. You can also use milk chocolate chips or semi-sweet chocolate chips if you prefer.
You can store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. To freeze the cookies, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag or a container and label them with the date. To thaw the cookies, let them sit at room temperature for about 15 minutes before serving.
You can reheat the cookies in a microwave or an oven for a few seconds or minutes until warm and soft. To microwave the cookies, place them on a microwave-safe plate and heat for about 10 seconds per cookie. To oven-bake the cookies, place them on a baking sheet and bake for about 5 minutes at 300°F (149°C).
To make the cookies vegan, you will need to replace the butter with vegan butter or coconut oil, the egg with a flax egg or an aquafaba egg, and the white chocolate chips with vegan white chocolate chips or chopped vegan white chocolate bar. You will also need to make sure that the sugar, vanilla extract, and dried cranberries are vegan-friendly.
To make the cookies gluten-free, you will need to replace the all-purpose flour with a gluten-free flour blend or a nut flour, such as almond flour or coconut flour. You will also need to add a teaspoon of xanthan gum or psyllium husk to help bind the dough and prevent it from crumbling. You will also need to make sure that the baking powder, cornstarch, and white chocolate chips are gluten-free.
To make the cookies sugar-free, you will need to replace the granulated sugar and brown sugar with a natural or artificial sweetener of your choice, such as stevia, erythritol, monk fruit, or xylitol. You will also need to replace the white chocolate chips with sugar-free white chocolate chips or chopped sugar-free white chocolate bar. You will also need to make sure that the dried cranberries are unsweetened or sweetened with a natural sweetener.
Conclusion
We hope you enjoyed this article and learned how to make macadamia butter cookies with cranberries. These cookies are soft, chewy, and loaded with crunchy macadamia nuts, sweet white chocolate chips, and tart dried cranberries. They are easy to make and require only a few simple ingredients. They are perfect for any occasion, whether it is a holiday, a party, or a snack.
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