Macadamia-Almond Christmas Cookies Recipe

This Macadamia-Almond Christmas Cookies Recipe is a festive and buttery recipe, which includes homemade macadamia nut butter and crunchy pistachios. It’s a great choice for holiday parties, ready in about 50 minutes.

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Macadamia-Almond Christmas Cookies Ingredients

The Nut Butter Base:

• 2 cups Macadamia Nuts: These are processed down into a smooth butter to create a rich, dense dough foundation.
• 1 1/2 cups Sugar: Sweetens the nut butter base.
• 12 tablespoons (1 1/2 sticks) Unsalted Butter, at room temperature: Adds creaminess and flavor.
• 1/2 cup Vegetable Shortening: Helps the cookies hold their shape and stay soft.

The Wet Ingredients:

• 2 Large Eggs: Provides structure.
• 1 tablespoon Vanilla Extract: Adds classic warmth.
• 1 tablespoon Almond Extract: Boosts the nutty profile significantly.

The Dry Ingredients:

• 2 3/4 cups All-Purpose Flour: The main binder.
• 1 1/4 teaspoons Baking Soda: For leavening.
• 1/2 teaspoon Fine Salt: Enhances the flavors.

The Festive Mix-ins & Topping:

• 2 cups White Chocolate Chips: Adds creamy sweetness.
• 1 cup Pistachios, roughly chopped: Provides a beautiful green color and crunch.
• 1 cup Dried Cranberries: Adds red color and tartness.
• 48 to 60 Red-and-White Striped Chocolate Kiss Candies: The signature holiday finish.

How To Make Macadamia-Almond Christmas Cookies

1. Make Macadamia Butter: Put the macadamia nuts in a food processor and process until smooth and buttery. You should end up with about 1 cup of nut butter.
2. Cream Fats and Sugar: Add the sugar, room-temperature butter, and shortening to the food processor. Pulse until the mixture is fully blended and creamy.
3. Add Liquid Ingredients: Add the eggs, vanilla extract, and almond extract. Pulse again until blended smooth.
4. Incorporate Dry Ingredients: Add the flour, baking soda, and fine salt. Pulse just until the flour is incorporated. Do not over-process.
5. Fold in Mix-ins: Transfer the thick dough to a medium bowl. Fold in the white chocolate chips, chopped pistachios, and dried cranberries by hand.
6. Chill the Dough: Cover the bowl and refrigerate for 30 minutes. This makes the dough easier to handle and prevents spreading.
7. Prep the Oven: Adjust oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with nonstick cooking spray or line with parchment.
8. Scoop and Space: Scoop out heaping tablespoons of dough and roll them into balls. Space them about 2 inches apart on the prepared sheets.
9. Bake: Bake for about 10 minutes. The bottoms and edges should be golden brown, but the middles should still look soft.
10. Top and Cool: Immediately press a chocolate candy kiss into the center of each warm cookie. Allow them to cool on the baking sheet for a few minutes so the chocolate sets slightly, then transfer to a rack to cool completely.

Recipe Tips

• Don’t Over-Process the Nuts: When making the macadamia butter, stop as soon as it turns smooth. If you keep going, the oils will separate, and the dough will be greasy.
• The “Kiss” Technique: Unwrap all your chocolate kisses before the cookies come out of the oven. You need to press them in immediately while the cookie is hot and soft so they adhere properly.
• Almond Extract Potency: Almond extract is strong. If you prefer a milder flavor, reduce it to 1 teaspoon, but the full tablespoon gives it that distinct marzipan-like holiday taste.
• Food Processor Method: This entire dough is made in the food processor, which saves on washing multiple bowls. Ensure your processor is large enough (at least 11 cups) to handle the volume.

What To Serve With Macadamia-Almond Christmas Cookies

• Eggnog: The nutmeg in eggnog pairs perfectly with the almond flavor.
• Hot Chocolate: A rich accompaniment for a chocolate-topped cookie.
• Sparkling Cider: A crisp drink to cut through the rich nut butter.
• Holiday Dessert Board: Arrange with gingerbread men and sugar cookies.

How To Store Macadamia-Almond Christmas Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. Use wax paper between layers so the chocolate kisses don’t smudge.
• Freezing: These cookies are best frozen without the kiss on top, as the chocolate can bloom (turn white) in the freezer. Freeze the baked cookies for up to 2 months.

Macadamia-Almond Christmas Cookies Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 24g
• Fat: 13g
• Protein: 3g
• Sugar: 16g

Nutrition information is estimated per cookie.

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