Shawna Leader/The AS Review
Last winter, I received a blender for my birthday. Immediately I thought, no more chopping, dicing or slicing for me! With so many different settings, it seemed like tired arms and nicked fingers would be a thing of the past. Then I actually tried to use it. Long story short: I ended up mashing the yams by hand. My arms were very tired.
But recently my blender redeemed itself when I threw in a package of macadamia nuts and crumbled them for these cookies. Within minutes my doubts vanished and were replaced by golden, crumbly macadamia nut butter. A stronger blender probably could have produced a creamier version, but let’s face it, I was in no position to complain.
A bit of advice: the dough will seem a bit crumbly at first, so be sure to press it together before you chill it. The chilling is essential as well, as it makes the dough easier to handle.
Macadamia and Cranberry Cookies (adapted from Cooking Light)
What you’ll need:
2/3 cup macadamia nuts; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1 1/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/8 teaspoon ground nutmeg; 1/2 cup dried cranberries
How to do it:
1. Place macadamia nuts in a blender and blend until smooth (texture will be slightly crumbly).
2. In a large bowl, combine blended macadamia nuts, granulated sugar and brown sugar. Add vanilla extract and egg. Mix well.
3. In a separate bowl, combine flour, baking soda and nutmeg. Add flour mixture to sugar mixture. Stir in cranberries and press the dough together, using your hands. Place the dough in the fridge and chill for 10 minutes.
4. Preheat oven to 375 degrees. Oil two cookie sheets. Tear off small chunks of dough and shape them into balls. Place each ball on the cookie sheet. Use a fork to flatten and make a crisscross pattern on the cookies. If the fork sticks to the dough, dip it in water before using it again.
5. Bake the cookies one sheet at a time for eight to 10 minutes or until golden brown.