Macadamia Shortbread Cookies Recipe
Bring a little tropical sunshine to your holiday baking with these rich, buttery macadamia shortbread cookies, sweetened with honey for a gentle floral note and slightly chewy center. Quick to prep and perfect for gifting!
Servings: 24 cookies
Equipment
Ingredients
For the cookie dough
- 1 cup macadamia nuts raw or roasted and unsalted
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- ¼ teaspoon kosher salt
- 8 oz unsalted butter room temperature
- ⅔ cup granulated sugar
- ¼ cup honey
- 1 teaspoon pure vanilla extract
For topping
- 2 tablespoon granulated sugar
- A few pinches of kosher salt
Instructions
- Roast the macadamias - In a skillet over medium heat, roast the macadamia nuts for 3 – 5 minutes until toasty and fragrant. Spread them on a cutting board to cool and then chop into small pieces.1 cup macadamia nuts
- Prepare the dry ingredients - Sift flour and cornstarch into a small mixing bowl, add the salt and stir together. Then add the chopped macadamias and stir to distribute evenly. Set aside.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ¼ teaspoon kosher salt
- Cream together wet ingredients - Add softened butter, vanilla, honey and sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, ¼ cup honey, 1 teaspoon pure vanilla extract
- Add dry ingredients - Add the flour and macadamias mixture to the creamed butter, stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
- Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up with the plastic and refrigerate for at least 1 hour. You don’t need additional flour for rolling but you can use some flour if necessary. I usually refrigerate shortbread dough overnight to prep ahead.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats. Or you can store the sliced cookie dough in the freezer for another day at this point.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 325°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Stir a few large pinches of salt into 2 tablespoons of granulated sugar in a small bowl, sprinkle this sugar mixture on top of cookie dough and bake 1 batch at a time for 25 minutes, until the outer edges of the cookies are golden.2 tablespoon granulated sugar, A few pinches of kosher salt
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: store your macadamia shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
