Macadamia Nut Shortbread Cookies Food

MACADAMIA NUT SHORTBREAD COOKIES

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.

MACADAMIA SHORTBREAD

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.

CHOCOLATE-DIPPED MACADAMIA SHORTBREAD COOKIES

Steps:

• In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
• Stir in macadamia nuts.
• Place dough on wax paper and shape into a roll two inches in diameter.
• Wrap in paper and foil and chill at least two hours or overnight.
• Preheat oven to 300 degrees.
• Cut roll into slices approximately 1/4 to 1/2 inch thick.
• Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
• Remove from oven; cool on wire rack.
• Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
• Mix well.
• Dip one end of each cookie into chocolate mixture and place on wax paper.
• Refrigerate cookies until chocolate hardens.
• Store in cool place.