Pineapple And Macadamia Shortbread Recipes

PINEAPPLE AND MACADAMIA SHORTBREAD

Steps:

• preheat oven to 325.
• combine flour and sugar.
• cut in butter until mixture resembles fine crumbs and starts to cling.
• stir in nuts and pineapple.
• form into ball, knead until smooth.
• on a lightly floured surface roll dough 1/4 inch thick.
• using a 2 inch cookie cutter cut into shapes.
• reroll scrapes only twice.
• place 1 inch apart on ungreased cookie sheet.
• bake 15-20 minutes.
• transfer to wire rack.

PINEAPPLE SHORTBREAD

Steps:

• Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
• Add the flour gradually, stirring until well blended.
• Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
• Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
• When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
• Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.