Description
Rich, buttery shortbread cookies studded with crunchy macadamia nuts, perfect for gifting or indulging.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup chopped macadamia nuts
Instructions
- 1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3. Mix in the vanilla extract until well combined.
- 4. Gradually add the flour and salt, mixing until the dough begins to come together.
- 5. Stir in the chopped macadamia nuts evenly throughout the dough.
- 6. Divide the dough in half, shape each half into a log about 1.5 inches in diameter, and wrap in plastic wrap.
- 7. Refrigerate the dough logs for at least 1 hour, or until firm.
- 8. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet about 1 inch apart.
- 9. Bake for 14–16 minutes, or until the edges are just beginning to turn golden.
- 10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, toast the macadamia nuts lightly before adding them to the dough.
- You can drizzle melted white chocolate over the cooled cookies for an elegant touch.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: shortbread, cookies, macadamia, holiday, buttery