I keep forgetting how quick and easy it is to rustle up a batch of cookies. I have a bag of pistachios in the cupboard that needs to be used up, so I decided to make some pistachio & cranberry cookies using a recipe I found on the BBC Good Food website.
However, when I popped across to the supermarket to get some dried cranberries, I saw that they also did packets of cranberries WITH macadamia nuts.
I love macadamia nuts – a little on the expensive side, but you don’t need that many in the macadamia nut & cranberry cookies I ended up making.
They were just so scrumptious! Crumbly, sweet and nutty. A few chunks of white chocolate added to the mix would have gone down a treat as well. I’ll try that combination very soon. I guess I’ll use that bag of pistachios some other time!
- 175g/6oz butter, softened
- 85g/3oz golden caster sugar
- ½ tsp vanilla extract
- 225g/8oz plain flour
- 150g/5oz macadamia nuts & cranberries
- In a large mixing bowl, combine the butter, sugar and vanilla extract
- Stir in the flour
- Roughly chop the macadamia nuts & cranberries before adding to the mixing bowl. Bring the mix together as a dough
- Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for an hour or freeze for up to 3 months
- Pre-heat the oven to 180ºC/350ºF fan/Gas mark 4
- Slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 minutes
- Remove from the oven, leaving the cookies on the tray for 5 minutes before transferring them to a wire rack to cool completely