Description
Delight in these buttery Hawaiian Shortbread Cookies featuring a perfect blend of toasted macadamia nuts and sweet dried pineapple. Soft, tender, and lightly sweetened, these cookies capture the tropical flavors of Hawaii in every bite, with an optional chocolate dip for an extra indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (2 sticks)
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped macadamia nuts, lightly toasted
- ½ cup finely chopped dried pineapple
Optional
- 1 cup white or dark chocolate for dipping
Instructions
- Cream the Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter, powdered sugar, and granulated sugar until the mixture becomes light and fluffy. This process takes about 3 to 4 minutes.
- Add Vanilla: Mix in the vanilla extract thoroughly to ensure the flavor is well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed.
- Add Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring gently and mixing just until combined without overworking the dough.
- Incorporate Nuts and Pineapple: Fold in the chopped toasted macadamia nuts and dried pineapple carefully so they are evenly dispersed throughout the dough.
- Shape the Cookie Dough: Divide the dough into two equal portions. Roll each portion into a log approximately 1.75 to 2 inches in diameter and about 9 inches long. Wrap each log tightly with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier slicing.
- Preheat the Oven: Set your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice and Bake: Using a sharp knife, slice the chilled dough logs into ½-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges just begin to turn golden brown.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, ensuring they firm up to the perfect shortbread texture.
- Optional Chocolate Dip: If desired, melt the white or dark chocolate in a microwave-safe bowl, heating in 15-second intervals and stirring in between until smooth. Dip half of each cooled cookie into the melted chocolate and place on parchment paper. Allow the chocolate to set completely before serving.
Notes
- Note 1: Use unsalted butter to control the saltiness of the cookies.
- Note 2: Lightly toasting the macadamia nuts enhances their flavor and crunch.
- Note 3: Cutting the dough into uniform ½-inch slices ensures even baking.
- Note 4: For a smoother coating, temper the chocolate or add a small amount of coconut oil when melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
