- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 whole eggs
- 2 1/2 cups all-purpose
- 1 cup chopped macadamia nuts
- 1/2 cup dried cranberries
- Cream the butter with the sugar and brown sugar in a large mixing bowl. Mix in
the eggs one at a time; beat until fluffy, scraping down the bowl periodically.
- Sift the dry ingredients into the bowl and mix until just incorporated (make
sure you don't over mix or the dough will become tough). Add the nuts and cranberries,
and gently combine.
- Form the dough into a 3 x 2 x 14-inch rectangular log. This will be easier if
the dough is first chilled for a half-hour.
- Chill the rectangular log until firm
(it can be kept frozen, wrapped well, for up to one month).
- Heat oven to 350 degrees F.
- Slice cookies 1/4-inch thick and place them on a greased cookie sheet one inch
- Bake until lightly brown and firm, about 12 to 15 minutes.
Makes about 30 cookies.
These cookies will stay fresh for several days after baking if
stored in an airtight container.
Variations: Substitute any type of dried fruit or nut, such as tart cherries,
apricots, raisins, papaya, mango, pineapple, coconut, almonds, cashews, pecans,
peanuts or pine nuts.
Posted by Annette at Recipe Goldmine 10/1/2001 4:43 pm.