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1
Put the macadamia nuts in a food processor and process until smooth and buttery (this should measure about 1 cup).
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2
Add the sugar, butter and shortening and pulse until blended.
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3
Add the eggs and vanilla and almond extracts and pulse until blended.
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4
Add the flour, baking soda and salt and pulse until just incorporated.
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5
Transfer the cookie dough to a medium bowl and fold in the white chocolate chips, pistachios and cranberries.
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6
Cover and refrigerate the dough for 30 minutes.
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7
Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray.
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8
Scoop out heaping tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets.
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9
(You will need to bake the cookies in batches; be sure to allow the baking sheets to cool in between batches.)
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10
Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes.
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11
(The cookies will bake a bit after they come out of the oven) Press a chocolate candy kiss into each warm cookie.
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12
Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
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13
Store at room temperature in an airtight container for up to 3 days.
