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    You are in: Home / Recipes / Macadamia Butter/Cranberry Cookies Recipe
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    Macadamia Butter/Cranberry Cookies

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    2 Total Reviews

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    • on August 29, 2011

      This is a fairly adaptable recipe. I used almonds instead of macadamias and almond extract instead of vanilla. (Brazil nuts work well too, and add nice little dark flecks to the cookie.) I also omitted the nutmeg. The cookie dough is very similar to that for peanut butter cookies, and the flavor of the finished product is excellent. I chopped the cranberries before mixing them into the dough; they add a wonderful tanginess to the cookie. You could also make a nice glaze for the cookies with 1 c. powdered sugar and 2 tbls. cranberry juice. Drizzle it over the cookies after they've cooled, and the glaze will add another dimension.

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    • on December 06, 2006

      These have a great flavor from the nutmeg. They are crispy on the outside and soft and chewy on the inside. I was a little worried while making these because the dough was a little dry but they came out fine.

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    Nutritional Facts for Macadamia Butter/Cranberry Cookies

    Serving Size: 1 (24 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 92.7
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.8 g
    Cholesterol 9.0 mg
    Sodium 59.3 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.5 g
    Sugars 8.9 g
    Protein 1.2 g


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