Easy Macadamia Nut Shortbread Cookies - Buttery & Perfect
Buttery and crumbly, these Macadamia Nut Shortbread Cookies are filled with rich macadamia nut flavor and dipped in silky chocolate. An easy, make-ahead holiday cookie recipe with simple ingredients, freezer tips, and variations like coconut or vanilla.
Equipment
- Electric Mixer
- Mixing bowls
- Sharp Chef's Knife
- Kitchen Scale
- Parchment paper
- Wire cooling rack
- Plastic Wrap
- Microwave-safe bowl or double boiler
Ingredients
- 1 cup 227 g unsalted butter, softened
- ¾ cup 90 g confectioners’ sugar
- ½ teaspoon coconut extract or substitute vanilla extract
- 2 cups 240 g all-purpose flour
- ½ teaspoon kosher salt
- ¾ cup 100 g macadamia nuts, chopped (toasted if desired)
- 1 cup 170 g semi-sweet chocolate chips, for dipping
Instructions
- Step 1: Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and confectioners' sugar using an electric mixer on medium speed for 3-4 minutes, until the mixture is light, fluffy, and pale in color. This step is crucial for achieving the proper texture. Beat in the coconut extract until fully incorporated, about 30 seconds.
- Step 2: Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. This ensures even distribution of the salt throughout the dough.
- Step 3: Mix the dough & fold in nuts: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Don't overmix – stop as soon as you no longer see dry flour. Gently fold in the chopped macadamia nuts until evenly distributed throughout the dough.
- Step 4: Shape the dough & chill: Shape the dough into a 2-inch diameter log wrapped in plastic wrap for slice-and-bake cookies. Or form the dough into a disc and wrap in plastic wrap for the dough to be rolled with a rolling pin and cut with cookie cutters. Refrigerate for at least 60 minutes to help cookies hold their shape.
- Step 5: Slice the cookies & bake: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper. Using a sharp knife, slice the chilled log into ¼-inch thick rounds. If the dough cracks while slicing, let it soften at room temperature for 5 minutes. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-16 minutes, until the edges are just set and lightly golden. The centers should still look slightly underbaked.
- Step 6: Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They are very delicate when still hot.
- Step 8: Chocolate dip or drizzle: Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until smooth and melted. If the chocolate is too thick, add 1 teaspoon of a neutral oil such as canola oil to the chocolate. Alternatively, melt in a double boiler. Dip one side of the cookie in melted chocolate, allowing excess to drip off, or drizzle chocolate over cookies using a piping bag. Place on parchment to set. *Optional: sprinkle a little bit of chopped macadamia, shredded coconut flakes, or sprinkles on top of the chocolate before it sets.
Notes
Tips for Success with Macadamia Nut Shortbread Cookies
- Weigh the flour with a kitchen scale: I've said it before, and I'll say it a thousand more times. This is the most effective way to ensure you are not using too much flour because it's packed down.
- Don’t overmix: Mix just until the ingredients come together. Overworking develops the gluten in the flour, resulting in tough cookies instead of tender, crumbly shortbread.
- Use room temperature butter: Do not use cold butter. The butter should be soft enough to cream properly, but not so soft that it's greasy. It should give slightly when pressed but still hold its shape.
- Chill time is key: This step is non-negotiable. Chilled dough slices and cuts cleanly and holds its shape during baking, preventing spreading.
- Use a sharp knife: A dull knife will compress and distort the cookies as you slice. Clean the knife between cuts if the dough starts sticking.
- Toast the nuts: A quick toast in the oven brings out the macadamias’ flavor.
- Watch the oven temperature: Shortbread should bake low and slow. Too high a temperature will brown the outside before the inside is properly cooked. Use an oven thermometer if you aren't sure of your oven's calibration.
- Cool completely before dipping: Any residual heat will cause the chocolate to become streaky and not set properly.
Storage Instructions
- Room temperature: Store undipped cookies in an airtight container at room temperature for up to 1 week. Layer between sheets of parchment paper to prevent sticking.
- Refrigerator: Store chocolate-dipped cookies in the refrigerator in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer (unbaked dough): Freeze dough logs for up to 2 months, then slice and bake as needed. Slice and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Freezer (baked cookies): Freeze baked (undipped) cookies for up to 2 months. Dip in chocolate after thawing. - Gift giving: These cookies travel beautifully when stored in decorative tins lined with parchment paper. They maintain their quality for several days, making them perfect for shipping to friends and family.
Nutrition
Calories: 199kcalCarbohydrates: 16gProtein: 2gFat: 14gSaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 27mgSodium: 70mgPotassium: 30mgFiber: 2gSugar: 8g
Nutrition Facts
Easy Macadamia Nut Shortbread Cookies - Buttery & Perfect
Amount per Serving
Calories
199
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Monounsaturated Fat
6
g
Cholesterol
27
mg
9
%
Sodium
70
mg
3
%
Potassium
30
mg
1
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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