Macadamia-almond christmas cookies recipe

Step by Step

Step 1

Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup). Add the sugar, butter and shortening and pulse until blended. Add the eggs and vanilla and almond extracts and pulse until blended. Add the flour, baking soda and salt and pulse until just incorporated. Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries. Cover and refrigerate the dough for 30 minutes. Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.

Step 2

Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.)

Step 3

Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie. Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. Store at room temperature in an airtight container for up to 3 days.

Ingredient

Eggs

2 large 2 large
Baking soda

4 teaspoons 4 teaspoons
Vanilla extract

1 tablespoon 0.5 fl. ozs
All-purpose flour

4 cups 4 cups
Vegetable shortening

2 cup 2 cup
Dried cranberries

1 cup 1 cup
Fine salt

2 teaspoon 0.33 fl. ozs
Pistachios

1 cup 1 cup
Sugar

2 cups 2 cups
Almond extract

1 tablespoon 0.5 fl. ozs
Macadamia nuts

2 cups 2 cups
(1 1/2 sticks) unsalted butter

12 tablespoons 12 tablespoons
White chocolate chips

2 cups 2 cups
60 red-and-white striped chocolate kiss candies

48 to 48 to

Macadamia-almond christmas cookies recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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