MACADAMIA NUT SHORTBREAD COOKIES
Buttery Macadamia Nut Shortbread Cookies made with brown sugar and vanilla extract, topped with a drizzle of white and dark chocolate.
Provided by Naomi Andres
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- In a large bowl using an electric handheld mixer on high speed, cream the softened butter and brown sugar together for 1 minute. The mixture should be smooth, creamy, and lightly golden in colour. Add the vanilla and mix just until combined.
- Add the flour and cornstarch and mix, starting on low speed and increasing to high speed. Beat on high speed for 30 seconds or until whipped and creamy. Fold in the chopped nuts.
- Cut an 18-inch long piece of wax paper and place it on the counter. Transfer the cookie dough to the wax paper and shape/roll into a log about 1 1/2 inches in diameter. Place on a cookie sheet or flat surface and refrigerator for 1 hour.
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats. Take the chilled cookie dough log out of the refrigerator and unwrap the wax paper. Using a sharp knife, slice the log into 1/4-1/2-inch slices. Place each slice on the prepared baking sheets, leaving 1 inch between each cookie for spreading room. Bake in the preheated oven for 12-16 minutes or until lightly golden. Let cool on the pan for 10 minutes before transferring to a wire rack to finish cooling before topping with the melted chocolate.
- Drizzle melted chocolate of your choice over the fully cooled cookies. Place in the refrigerator or a cool place to allow the chocolate to firm up. Enjoy!
COCONUT MACADAMIA SHORTBREAD
Categories Cookies Food Processor Mixer Dessert Bake Quick & Easy Coconut Macadamia Nut Gourmet
Yield Makes 8 Shortbread Cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
- In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
- In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined.
- On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden.
- While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.
MACADAMIA AND GINGER SHORTBREAD
Make and share this Macadamia and Ginger Shortbread recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 130C (fan forced).
- Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
- Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
- Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
- With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
- Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
- Cook for 35 minutes, or until firm and pale golden.
- Cool on tray, dust with icing sugar and then cut into wedges.
Nutrition Facts : Calories 258.4, Fat 17.6, SaturatedFat 8.8, Cholesterol 33.4, Sodium 111.6, Carbohydrate 23.8, Fiber 1.1, Sugar 7.4, Protein 2.5
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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MACADAMIA NUT SHORTBREAD COOKIES - PINT SIZED BAKER
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- Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.
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