Macadamia Butter Cookies with Dried Cranberries

We love these thick, filling cookies, which are as humble as peanut butter cookies, but not as crumbly. Dried cranberries create a slightly tart counterpoint to the richness of macadamia nuts. The dough turns out to be slightly sticky; short-term cooling makes processing easier.
Preheat the oven to 375 degrees.Put the nuts in a food processor; chop until smooth (about 2 minutes), scraping the sides of the bowl once. Combine the macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer on medium speed. Add vanilla and egg; beat well.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine flour, baking soda, salt and ground nutmeg, stirring with a whisk. Add the flour mixture to the sugar; beat on low speed until smooth (the mixture will be very thick). Add chopped cranberries. Chill for 10 minutes.Divide the cooled dough into 30 equal portions; roll each portion into a ball. Pour 1 tablespoon granulated sugar into a small bowl. Lightly roll each ball in sugar; place each ball sugar side up on a baking sheet lined with parchment paper.Gently press down the top of each cookie with a fork. Dip your fork in the water; gently press the top of each cookie again to create a criss-cross pattern. Place 15 cookies on each of the 2 baking sheets.Bake the cookies 1 baking sheet at a time at 375 ° C for 9 minutes or until golden brown. Remove the cookies from the pan; cool on a wire rack. Repeat the procedure with the remaining cookies.