Description
Chocolate dipped Macadamia Nut Shortbread also known as, Hawaiian shortbread cookies, are made with ground macadamia nuts. These simple slice and bake cookies are buttery, crisp, light and melt-in-your-mouth tender!
Ingredients
- 3/4 Cup (12 tablespoons | 170g) Salted Butter, very soft (see note below)
- 1/2 Cup (57g) Powdered Sugar
- 1/2 Teaspoon Vanilla Extract or Paste
- 1 2/3 Cup (200g) All-Purpose Flour
- 2/3 Cup (3oz | 85g) Finely Ground Macadamia Nuts
- 4 Ounces (113g) Chocolate Bar
Instructions
- Ground Macadamia Nuts - In a food processor or grinder, finely pulse the macadamia nuts, then set aside.
- Cream Butter & Sugar - In a large mixing bowl, whisk together softened butter, powdered sugar and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.
- Combine Flour - In 2 additions, sift in the flour and mix just until combined. The mixture will look crumbly, which is normal.
- Add Macadamia Nuts - Then mix in the finely ground macadamia nuts until combined. The mixture should clump together and be soft and a bit sticky.
- Shape & Chill - Roughly shape the dough into a brick about 7 inches long, by 3 inches wide and 1 inch tall (18 x 7.6 x 2.5 cm). Wrap the the dough in plastic wrap and chill for at least 30 minutes or up to 3 days in the fridge.
- Preheat Oven & Prep Pans - When you are ready to bake, set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line 2 large baking sheets with parchment paper.
- Slice - Using a sharp knife, cut into ¼ inch (6.3mm) thick slices. I was able to cut 33 cookies. The quantity will vary on how thick or thin your slices are.
- Freeze - Place cookies at least 1 inch apart on your prepared baking sheets and freeze for at least 2o minutes before baking.
- Bake & Cool - Bake one tray at a time for 10 to 13 minutes, rotating the pan halfway through. Shortbread cookies are ready when the edges start to become golden brown. I baked mine for 11 minutes, but you can go longer for crisper cookies. Let cookies sit on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Melt Chocolate - Finely chop your chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water and heat until the chocolate is completely melted. I recommend transferring the melted chocolate into a short and narrow jar or glass to make it easier to dip the cookies.
- Dip - When the cookies are completely cooled, dip the corners of your cookies into melted chocolate. Let the excess chocolate drip off and then place the cookies on a baking sheet or wire rack lined with parchment paper. Once the chocolate is set, serve and enjoy!
Notes
Butter - If you're using unsalted butter, add 1/4 teaspoon of fine salt to the cookie dough.
Storage - Cookies can be stored in an airtight container on the the counter for about 1 week.
Dipped Cookies - To help the chocolate set quicker, you can place them in the fridge for 15 to 20 minutes.
- Prep Time: 1 Hour + 10 Minutes
- Cook Time: 10 to 13 Minutes