Buttery Macadamia Nut Shortbread Cookies made with brown sugar and vanilla extract, topped with a drizzle of white and dark chocolate.
Another Hawaii inspired recipe, these melt-in-your-mouth shortbread cookies with macadamia nuts are so simple, yet incredibly delicious! The addition of a drizzle of melted white or dark chocolate (or both!) on top makes them extra tasty AND beautiful.
Inspiration for this macadamia nut shortbread cookie recipe
The idea for this cookie recipe was inspired by Honolulu Cookie Company macadamia shortbread from Hawaii. Only thing is, I have actually never tried the real shortbread from Hawaii... I have been to Hawaii 3 times and saw the cookies sold everywhere while I was there, but never actually thought to buy some to try! I'm not even kidding. With the current state of things (pandemic, etc.), I probably won't get to Hawaii again anytime soon, so I really regret not trying those cookies when I could. Oh well, I guess I could always order some online to try in the meantime...
But, we can make some yummy macadamia shortbread at home using this amazing recipe! I know, I know, they aren't shaped like pineapples like the Hawaiian ones, but I promise they taste so, so good. And that's what really matters, right? Since I've never actually tried the real deal when it comes to Hawaiian shortbread cookies, I won't say that these are even a copycat of theirs, but the concept is inspired by what I think they would taste like! 😂 Hahaha. What I'm trying to say is, if they don't taste exactly like the ones from Hawaii, please don't blame me!
You can use white chocolate, milk chocolate, or dark chocolate for topping these cookies, whichever you prefer. For these photos, I used some dark and white chocolate. I especially love the cookies with both drizzled, I think they look exceptionally pretty and taste so good! Or, if you prefer, you can totally leave them plain. It is completely up to you!
These cookies are so delicate and dainty. I think they would be so good with a cup of tea. Or they would be perfect served at a tea party/high tea! So yummy!!
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Macadamia Nut Shortbread Cookies
- baking sheet(s)
- parchment paper or silicone baking mat(s)
- mixing bowls
- electric handheld mixer
- measuring cups & spoons
- Wax paper
- sharp knife
- 1 cup salted butter, softened
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- 1 ½ cups all-purpose flour
- ½ cup chopped raw macadamia nuts (unsalted)
- 2 ounces melted white, dark, or milk chocolate
- 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 ½ 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 ¼-1/2-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!
Love and Cookies,