Recipe: Cranberry Macadamia Jumbles (cookies)

CRANBERRY MACADAMIA JUMBLES

1 large egg
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semi-sweet chocolate, chopped
3 squares (3 ounces) white chocolate, chopped
2 cups chopped macadamia nuts
1 1/2 cup dried cranberries

Preheat the oven to 350 degrees F.

Stir the egg, instant coffee and vanilla in a small bowl until swell blended; set aside.

Beat the butter and sugars in a large bowl with an electric mixer set on medium speed until light and fluffy. Mix in the egg mixture. Beat in the flour, baking soda and salt on low speed until well blended. Stir in the chocolates, nuts and cranberries. Drop the dough by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets.

Bake for 10 to 12 minutes or until golden brown. Set the baking sheets on wire racks to cool for 2 to 3 minutes. Using a metal spatula, transfer the cookies to wire racks. Cool completely. Store in a tightly covered container.

Makes about 3 dozen cookies
Source: Maxwell House Coffee Drinks and Dessert Cookbook by Maxwell House and Barbara Albright