Best 8 Macadamia Nut Shortbread Recipes

HONEY MACADAMIA NUT SHORTBREAD RECIPE

Steps:

• Preheat oven to 375.
• Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you'll know it is ready to press into your mini tart pans (ungreased).
• Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.
• When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts.

MACADAMIA NUT SHORTBREAD COOKIES

Steps:

• Combine the sugar, brown sugar, flour, cinnamon, and salt in the bowl of a food processor. Pulse until combined. Add the macadamia nuts and pulse a few more times to stir them in.
• With the processor running, add the diced butter until a coarse meal forms.
• Add the egg until combined.
• Turn the dough out onto a flour working surface and knead lightly until the dough forms a ball and not crumbly bits remain.
• Wrap in plastic wrap and at least an hour.
• Preheat oven to 325.
• Cut the dough in half. Working with one half at a time, roll the dough to 1/4 inch thickness.
• You can either cut the dough into squares or use some of your Nana's cookie cutters to cut festive shapes.
• Place the cookies in a baking sheet lined with a silpat. Bake at 325 for 12 to 15 minutes or until barely browned around the edges or until they're firm to the touch.
• Cool in pan 5 minutes before moving to a wire rack to cool completely.

WHITE CHOCOLATE CRANBERRY MACADAMIA SHORTBREAD COOKIES

Steps:

• Preheat oven to 350F.
• Cream the butter and sugar in a mixing bowl (mix together until creamy.)
• Add flour 1 cup at a time until all of the flour is well incorporated with the butter and sugar. TIP: hang a kitchen towel over the bowl to catch the flour spitting out so it doesn't get on your counter tops and floor.
• Mix in white chocolate, cranberries and macadamia nuts. The dough will be very thick as shown.
• Form 1 1/2 inch balls (flatten them if you wish) and place them on cookies sheets. NOTE: These cookies do not expand so you can place them about one inch apart.
• Bake for 10 minutes (for moist center) or until you see the edges turning brown. Cook 12 minutes if you like a harder shortbread cookie.
• Let cool on cookie racks and store in air tight containers.

MACADAMIA NUT CRANBERRY SHORTBREAD

Steps:

• Preheat oven to 325°F. Line a 13x9x2-inch baking pan with parchment paper; set aside.
• In a large bowl stir together the flour, granulated sugar and salt. Coarsely shred the butter over the flour mixture. Toss in with a fork. Use your fingers to gently massage the butter into the flour until the mixture resembles coarse cornmeal and the mixture sticks together when squeezed between your fingers.
• Add the nuts, baking pieces, and cranberries and stir lightly to mix. Transfer to the prepared baking pan and press evenly. Sprinkle the top with coarse sugar. Bake for 60 to 70 minutes or until top is golden brown. Remove and cool in pan on a wire rack for at least 2 hours.
• Remove from pan and cut into bars. Cover and store shortbread in the refrigerator for up to 3 days (or in the freezer for 3 months). Candied Cranberries
• In a large saucepan combine the grapefruit juice, cranberry juice, 3 cups sugar, vanilla bean, cinnamon, zest, and salt. Cook and stir over medium heat until sugar has dissolved. Remove and allow to cool until warm but not hot, about minutes.
• Add the cranberries to the mixture and stir. Let stand until room temperature. Transfer to a bowl; cover and chill overnight.
• Drain cranberries well, reserving syrup and vanilla bean. Cover and chill the syrup with the vanilla bean for up to 3 weeks. Remove 1/2 (about 2 cups) of the cranberries. Toss with 1/4 cup red decorating sugar. Toss remaining cranberries with the 1/4 cup white sugar.
• Spread the cranberries out in a parchment paper-lined shallow baking pan, keeping the colors separate. Let stand for 1 hour to dry. Store loosely covered at room temperature for up to 1 week.

MACADAMIA NUT SHORTBREAD COOKIES

Steps:

• 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 1/2 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 1/4-1/2-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!

MOTHERS' DAY FINE MACADAMIA SHORTBREAD HEARTS

Steps:

• Preheat oven to 160°C. Line a large baking tray with baking paper.
• Place the butter in a bowl and sprinkle over the icing sugar. Using a wooden spoon, rub the sugar into the butter. Add combined sifted flours and continue to mix with the spoon until combined.
• Place the dough on a lightly floured surface. Sprinkle the macadamias over the dough and knead very gently to combine them through the mixture. Shape the dough into a ball and flatten to form a disc.
• Roll the dough out between two sheets of baking paper until it is 1cm thick. Remove the top sheet of paper and cut out hearts using a heart-shaped cutter. Place the hearts on the lined baking tray. Combine the scraps and repeat this procedure, until all the dough is used.
• Place on the middle oven rack and bake for 10-15 minutes, watching carefully, until they just begin to turn golden. Remove from the oven and cool for 5 minutes before moving them individually with a metal spatula to cool completely on a wire rack.
• Store in an airtight container.

COCONUT MACADAMIA SHORTBREAD

Steps:

• Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
• In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
• In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined.
• On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut,pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden.
• While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.

CHOCOLATE CHIP-MACADAMIA NUT BARS WITH SHORTBREAD CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
• Meanwhile, prepare the filling:
• Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
• Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.