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Heart Health
Recipes
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Macadamia Butter Cookies with Dried Cranberries
Tara Stantz, Registered Dietician
Nut butter completely replaces butter and oil in this recipe, providing primarily heart healthy fats. Dried cranberries provide a slightly tart counterpart to the macadamia nuts' richness.
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
1) Preheat oven to 375°. 2) Place macadamia 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 packed brown sugar in a 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). Chill 10 minutes. 4) Place 1 tablespoon granulated sugar in a small bowl. Roll approximately 1 tablespoon of chilled cookie dough into a ball and 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 each cookie again to form a crisscross pattern. 6) Bake cookies 1 cookie sheet at a time at 375° for 9 minutes, or until golden. Remove cookies from pan; cool on a wire rack.
Nutrients
Makes 30 cookies (serving size: 1 cookie).
Calories 76 (30% from fat)
Fat 2.5g (0.4g sat, 1.8g mono, 0.1g poly)
Protein 1g
Carbohydrates 13.2g
Fiber 0.6g
Cholesterol 7mg
Iron 0.5mg
Sodium 22mg
Calcium 7mg
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