Cranberry and Macadamia Nuts Cookies

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Let's make some cookies which can be easily stored for up to 2 weeks. I've used dried cranberries and macadamia nuts to flavor them. One can also use almonds if macadamia nuts are not available. I've kept the cookie dough slightly firmer than normal because I'm using cookie cutter frames to settle them down in a refrigerator before baking. You can use the regular way of dropping spoonfuls of lighter dough base on a baking sheet. Do not hesitate in adding your favorite chocolate chips in these cookies. Cookies bake quite fast so pay attention on the time to get the best results. So, prepare your oven to quickly make these light and mouth-watering cranberry cookies for loved ones and friends.

Crunchy macadamia nuts cookies
Cranberry and Macadamia Nuts Cookies
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Delicious cranberry and nuts cookies

Do try these light, fluffy and delicious cranberry cookies which are further enhanced with generous amount of macadamia cookies for added crunch and flavor.

Preparation Time: 1 hour 20 minutes
Cooking time: 15 minutes
Servings: 25 cookies

Ingredients:
  • 2-1/2 cups all-purpose wheat flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 2 sticks softened unsalted butter (approx. 1 cup)
  • 1-1/2 tsp vanilla extract
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 medium-sized eggs
  • 2 tbsp milk
  • 3/4 cup dried cranberries
  • 1 cup macadamia nuts (coarsely chopped)

Instructions:

  1. Preheat oven at 325 °F.
  2. Take a large bowl and add butter, eggs, milk, light brown sugar, granulated sugar and vanilla extract in it.
  3. Whisk and beat everything until you get a smooth texture.
  4. Sift wheat flour with salt and baking powder.
  5. Combine everything and pulse in a blender.
  6. Finally, add dried cranberries with chopped nuts and pulse gently for half a minute.
  7. Spread cookie cutter frames on a baking sheet at equal distance.
  8. Fill each frame with the cookie dough and tap to settle them.
  9. Refrigerate for about an hour.
  10. Remove the cookie frames gently and bake for about 12 to 15 minutes in a preheated oven.
  11. Store in an airtight container and serve with tea or coffee.

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