Squeeze Out Some Sweetness Macadamia Butter Cookies With Dried Cranberries

My super sweet, always agreeable, never give you a hard time child has finally reached the age of testing his limits.  Now every direction is met with a resounding NO, every explanation is followed by but, everything on his plate besides peanut butter and jelly sandwiches gets an ewww, and socks are his worst enemy.

I had a feeling this time would come.  I do know, however, that the sweetness will always be there waiting to be coaxed out with hugs and cookies.

These Macadamia Butter Cookies will surely do the trick for coaxing a little sweetness out of anyone this Valentine’s Day.  They are especially perfect for those non-chocolate lovers out there!  The trick is to process macadamia nuts into ‘macadamia butter’, and use it much like you would peanut butter.  Use whole nuts to start and process until very smooth – when I bought pre-chopped macadamias for this recipe once, the dough came out too dry.

Macadamia Butter Cookies with Dried Cranberries

adapted from Cooking Light, October 2002

makes 30 cookies

Ingredients

  • 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

Directions

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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{Tuesdays With Dorie} Out Of The Mouths Of Babes Cran-Apple Crisps

Oh, children and the things they will say.  Like “My mom says you can’t come over ’cause you’re a bad influence” to a friend’s daughter.  OH THE HORROR.

So after eating some crow, I barely had room for dessert.  But I had made these Cran-Apple Crisps for Tuesdays with Dorie and I had to make room, and I’m glad I did.

These lovely crisps are made with fresh apples and fresh and dried cranberries.  I used a mixture of Granny Smith and Honey Crisp (my new favorite) apples.  The only change I made was to use walnuts in the crisp mixture instead of coconut, which I thought made a great substitution.

The sweet apples and tart cranberries were very tasty together in these crisps, and a scoop of ice cream added just a little more sweetness.  I highly recommend it.

 

This Tuesdays with Dorie pick was brought to you by Em of The Repressed Pastry Chef and you can find the recipe there.

Strawberry-Shortcake Cookie Fusion – Cookie Carnival

cc strawberry shortcake cookies

Craving some strawberry shortcake, but not in the mood to spend too much time in the kitchen?  Well, here’s your answer – the ultimate fusion of strawberries, cream, and biscuits – Martha Stewart’s Strawberry-Shortcake Cookies.  Like a scone in cookie form, these are sweet and tender with a crunchy sugared top.

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Inaugural Tuesdays with Dorie Blueberry Crumb Cake

blueberry crumb cake

There’s a boy in my son’s second grade class who is constantly making up stories.  And my son, bless his heart, believes every word he says.  Most recently, my son reported, this boy made up a new crayon color, sent it to Crayola, and they are going to start putting in their box of 64.

I had to explain to him that sometimes other people don’t always tell the truth.  “You mean he LIED??”, he asked, horrified.  “Well, this is more like a tall tale”, I told him.  So now he’s never sure he wants to tell me the latest from the tall tale teller, ’cause he knows I probably won’t believe him.  Bless his heart.

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Barefoot Bloggers Meringues Chantilly

meringues chatilly 3

I can’t remember my mother or grandmothers ever making any kind of meringue when I was growing up.  They didn’t put meringue on top of their banana pudding, or make divinity.  In my foggy memory I think I might have made some kind of meringue dessert since I have been married, but it doesn’t stand out in my mind.

That should have been a hint…

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