MACADAMIA NUT SHORTBREAD COOKIES
Buttery and delicious, Macadamia Nut Shortbread Cookies have that rich shortbread cookie with the hint of nuttiness to them. They're easy to make, and are top on my list of favorite cookies!
Provided by Chris Campbell
Categories Dessert - Cookies & Macarons
Time 20m
Number Of Ingredients 9
Steps:
- Combine the sugar, brown sugar, flour, cinnamon, and salt in the bowl of a food processor. Pulse until combined. Add the macadamia nuts and pulse a few more times to stir them in.
- With the processor running, add the diced butter until a coarse meal forms.
- Add the egg until combined.
- Turn the dough out onto a flour working surface and knead lightly until the dough forms a ball and not crumbly bits remain.
- Wrap in plastic wrap and at least an hour.
- Preheat oven to 325.
- Cut the dough in half. Working with one half at a time, roll the dough to 1/4 inch thickness.
- You can either cut the dough into squares or use some of your Nana's cookie cutters to cut festive shapes.
- Place the cookies in a baking sheet lined with a silpat. Bake at 325 for 12 to 15 minutes or until barely browned around the edges or until they're firm to the touch.
- Cool in pan 5 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 88 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HONEY MACADAMIA NUT SHORTBREAD RECIPE
Steps:
- Preheat oven to 375.
- Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you'll know it is ready to press into your mini tart pans (ungreased).
- Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.
- When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts.
MACADAMIA SHORTBREAD
An Australian twist on the classic shortbread. Cooking time includes the chilling time for the dough.
Provided by Sarah_Jayne
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
- Then add the vanilla extract and butter, and pulse again until smooth.
- Add 4.4 ounces of the flour, and pulse until just combined.
- Remove and knead in as much of the remaining flour as you need to create a smooth dough.
- Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
- Preheat the oven to 350 degrees.
- Take the dough log from the fridge, cut into 0.5cm-thick slices.
- Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
- Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
- Cool the biscuits on a tray, then transfer them to a wire rack.
- Store in an airtight container.
Nutrition Facts : Calories 417.2, Fat 30.4, SaturatedFat 12.8, Cholesterol 44.7, Sodium 121.3, Carbohydrate 33.5, Fiber 2.3, Sugar 9, Protein 4.7
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