Best 9 Macadamia Shortbread Recipes

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.

HAWAIIAN COCONUT MACADAMIA SHORTBREAD COINS (COOKIES)

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
• Beat in the 1 cup macadamia nuts and the coconut.
• Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
• Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
• Lightly press additional chopped macadamia nuts onto the tops of cookies.
• Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
• Transfer cookies to a wire rack; let cool.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

COCONUT-MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
• Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
• Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
• Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
• Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

LEMON-MACADAMIA SHORTBREAD BARS

Steps:

• Heat oven to 350°F Line 13x9-inch pan with foil so that foil hangs over edges. Cut 13x9-inch piece of parchment paper; place over foil in bottom of pan.
• Place 1 cup macadamia nuts and 3/4 cup sugar in food processor; pulse until nuts are finely ground. Add flour, butter and lemon peel; pulse until mixture is blended (dough will not form). Spread mixture in pan; press evenly to form crust. Prick dough all over with fork. Bake 20 to 25 minutes or until pale brown. Cool completely.
• In heavy medium saucepan, whisk together egg yolks and 6 tablespoons sugar; whisk in lemon juice. Cook over medium heat 4 to 5 minutes or until thickened and temperature reaches 160°F Remove from heat; whisk in 1/4 cup butter and 1 teaspoon lemon peel. Place in small bowl; press plastic wrap directly on surface. Cool to room temperature; spread over crust. Sprinkle with 1/4 cup macadamia nuts. Refrigerate 1 hour or until firm.
• Remove bars by lifting foil ends. Slide bars with parchment paper liner onto cutting board. Cut into 36 pieces. Store in refrigerator.

COCONUT MACADAMIA SHORTBREAD

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.

COCONUT MACADAMIA SHORTBREAD

Steps:

• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.
• Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.
• Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

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.

MACADAMIA AND CHOCOLATE SHORTBREAD

Steps:

• Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.
• Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.
• Stir in the nuts and the chocolate.
• Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.
• Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.
• Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.
• Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.
• Biscuits keep in an airtight container for up to 5 days -- should they last that long!

MACADAMIA NUT SHORTBREAD

Steps:

• * Preheat oven to 375°F with rack in middle. * Toast nuts in a 4-sided sheet pan in oven until golden, 8 to 10 minutes, then cool and coarsely chop. Leave oven on. * Stir together butter, sugars, vanilla, and salt in a bowl with a rubber spatula until combined well. Stir in flour, nuts, and chocolate until a soft dough forms. * With floured fingers, pat dough into a 10-inch round (about 1/2 inch thick) on a baking sheet. Score into 16 wedges with tip of a knife. Bake until golden, 20 to 25 minutes. * Cool on baking sheet 10 minutes, then cut into wedges (while still warm) with a sharp knife. Transfer to a rack to cool completely, about 30 minutes.