After coming back from Hawaii this summer, I set out to recreate the decadent macadamia nut shortbread cookies we found all around the island. What I discovered is that this seemingly tropical treat is absolutely delicious year round, and the nuttiness of the cookie actually makes for a delicious winter treat as well.
Additionally, this recipe comes together really quickly, and since it needs to chill in the fridge, it’s a perfect make ahead recipe so you can just slice and bake whenever you want Christmas cookies on hand. I’ve even made the dough and kept it in the freezer tightly wrapped in plastic wrap and a ziplock bag for a few months. All you have to do is pull it out of the freezer, let it thaw for about 10 minutes so it’s easier to cut, then slice and bake! These macadamia nut shortbread cookies are perfect for absolutely any occasion, but since they are pretty sturdy, they are a great cookie to make for gifts.
Macadamia Nut Shortbread Cookies
- 1 ½ cups unsalted dry roasted macadamia nuts
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ teaspoon kosher salt
- 1 cup chilled salted butter, cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
Royal Icing
- ½ cup powdered sugar
- 2 teaspoons meringue powder
- ¼ teaspoon vanilla extract
- 3-4 teaspoons water until you get the consistency of glue (you want to be able to drizzle the icing on the cookies)
Makes 5-6 dozen small rectangular cookies
Blend flour, sugars, and salt in food processor.
Next add in the dry roasted macadamia nuts and pulse to chop them up.
Chop the butter into ½ inch cubes, then add it to the food processor and pulse it until it is incorporated you get a course grind and bits of butter are strewn throughout the mixture.
Mix egg and vanilla and then add that to the food processor while pulsing it to combine. Pulse until dough comes together. It will be crumbly but should hold together if you squeeze it in your hand.
If dough isn’t evenly moistened, transfer to a large bowl and gently stir to moisten the entire dough and bring it together. (I usually have to do this.) You can add a teaspoon of water if it’s really dry, but you shouldn’t need it.
Divide dough into two, and roll into two logs. Shape each log into a rectangle, and wrap tightly in plastic wrap. Refrigerate at least 2 hours or overnight. At this point, you could place the plastic wrapped logs of dough into a large ziplock and store it in the freezer for future use.
Preheat oven to 325°
Remove rectangular dough bars from fridge, and slice cookies into rectangles that are about 1/8 – 1/4 inch thick. Place cookies on baking sheet lined with silicone baking mat and bake at 325 for 12-13 minutes until cookies are baked and bottoms and edges start to brown slightly. The cookies won’t really spread out, so you can put them fairly close together. I usually leave about half an inch in between each cookie just so they cook evenly.
While the cookies are cooling, make the royal icing.
Mix the powdered sugar and meringue powder, then add in the vanilla and water until you get the consistency you want. It will take 3-4 teaspoons of water. You want the icing to be the consistency of glue so you can drizzle it over the cookies and get pretty lines.
Drizzle the icing over the macadamia nut shortbread cookies, then add sprinkles if desired. Once you’re done decorating, let the icing dry completely for a few hours. Once it’s set, you can pack and store in an airtight container or bag.
Enjoy!