Macadamia Butter Cookies with Dried Cranberries

Ingredients

• 0.5 teaspoon baking soda 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 0.1 teaspoon nutmeg 
• 0.5 cup brown sugar light packed
• 0.7 cup macadamia nuts 
• 0.3 teaspoon salt 
• 0.5 cup cranberries dried sweetened chopped
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 37
2. Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
3. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed.
4. Add vanilla and egg; beat well.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk.
7. 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.
8. Divide chilled dough into 30 equal portions; roll each portion into a ball.
9. 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.
10. 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.
11. Place 15 cookies on each of 2 baking sheets.
12. Bake cookies, 1 baking sheet at a time, at 375 for 9 minutes or until golden.
13. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.