Back home in Hawaii, we can get these a~maz~ing Macadamia Nut Shortbread Cookies from The Big Island aka Hawaii Island. Now that we’ve moved to the mainland, NOPE, NADA, NO CAN GET! So once again the mother of need raises her head and says, MAKE YOUR OWN!
My Mom no longer lives 12 miles away from my DH and I, so I make up my version of a care package for her every so often. I’ve added these to her most recent box.
Auntie Doni’s Macadamia Nut Shortbread Cookies
½ C. Macadamia Nuts, Roasted, unsalted and coarsely chopped
1/3 C. granulated Sugar
½ C. Unsalted Butter, softened
½ tsp. Salt
1 ¼ C. Unbleached All-Purpose Flour
In a food processor, pulse the nuts until ground fine, set aside. In a stand mixer, cream together the butter, sugar, salt and those ground nuts. Mix in the flour, just until combined.
Form the dough into two 14 X 3 X 1” logs and wrap them in plastic. Stash them in the `fridge for 1-24 hours. Preheat the oven to 350⁰. Line a **baking sheet** with either parchment paper or a Silpat® Mat (optimum choice).
Slice the dough in ¼ inch widths; place on the sheet pan one inch apart.
Bake for 10 or until just lightly golden on the edges. Place on a cooling rack. Melt your dipping chocolate as directed on the package.
Dip half of the cookie in the melted chocolate;
Place back on the Silpat® Mat (or parchment paper),
Add optional garnish of ground Macadamia Nuts;
Allow to cool completely, wrap and gift.
**It’s best to use a light colored baking sheet for lighter colored baked goods**