Macadamia Nut Shortbread Cookies - Great Foodblogger Cookie Swap
Last month I stumbled across an amazing event for Food Bloggers. The Great Food Blogger Cookie Swap is a blogger cookie party. The two organizers set the event up to Benefit Cookies for Kids' Cancer in partnership with OXO, Dixie Crystal Sugar, and Land o Lakes Butter. I've always wanted to participate in a cookie swap party and even have a folder dedicated to a future party I plan on having one day. This cookie swap was a great way to share Holiday magic and benefit a great organization. I had thought weeks about what cookie to make. Each blogger was paired with 3 other bloggers across the nation and you were to secretly ship and share a dozen of your cookies. I wanted it to be something everyone would enjoy, but how do you pick a cookie for three peoples that you haven't met and don't know what they like. I decided to share one my family favorites that are really popular in Hawaii. The Macadamia Nut Shortbread Cookie is so popular in Hawaii that there are entire stores dedicated to just selling them. After a little trial and error I came up with a crispy and buttery cookie that melts in your mouth.
You can find Macadamia nuts in most grocery stores these days. Im wasn't sure you can find the canned honey roasted ones as easily as I can. To make sure the recipe stayed accessible to even someone in the smallest of towns I included a way to roast your own mac nuts. These raw macadamia nuts were in the bulk aisle of my local grocer. Make sure they are unsalted and raw. The recipe calls for chopped nuts and I highly suggest for texture and dough purposes using a food processor to get the right size and texture. For extra pizazz use the extra nuts to decorate the chocolate dipped part of the cookie or toasted coconut.
These cookies are so simple and will be fun to make with the kids. Or bring to the next cookie swap. Hopefully they bring a little touch of Hawaii to your home.
If you want to participate next year check out this site.
Macadamia Nut Shortbread Cookies
Honey Roasted Macadamia Nuts
1 cup of whole raw macadamia nuts
1 tablespoon of honey
½ tablespoon of brown sugar
2 tsp of coconut oil, melted
a dash of cinnamon
1. Preheat oven to 350 degrees and line a cookie sheet with non-stick parchment paper. I suggest using a silicone-baking mat for easy clean up as well.
2. In a mixing bowl add all the ingredients but the nuts. Mixed till combined. Add in nuts and mix till the nuts are coated.
3. Place on baking sheet and bake for 15 minutes. Depending on your oven keep an eye out after 10 minutes. They should be golden brown. Remove from oven and let cool.
Chocolate Dipped Mac Nut Shortbread Cookies
½ cup of macadamia nuts, chopped in a food processor
1/3 cup baker’s sugar, extra fine
1 teaspoon vanilla bean paste
½ cup of Land o Lakes European Butter, salted, softened (great affordable substitution to my French Butter Addiction)
1 ¼ cups all purpose flour
1 ¼ cup of dark, semi-sweet, or milk chocolate wafers
1 cup of toasted coconut flakes (optional)
extra honey roasted macadamia nuts crushed or chopped, optional
1. In a large mixing bowl mix butter, vanilla, sugar, and nuts with a wooden spoon or a mixer on low speed. Stir in flour till combined. It should form dough that holds together. Form two discs of equal proportions and wrap in plastic wrap. Refrigerate for 1 hour. You can refrigerate overnight and bake in the morning for a really enriched flavor.
2. Preheat oven to 350 degrees Fahrenheit.
3. Take out discs at least 10 minutes before you start rolling out the cookies. Place a large piece of parchment paper on the counter or table. Dust with flour. Roll out dough to at least ¼” thick. Cut into rectangles 2” x 4”. Place on a lined cookie sheet.
4. Bake for 12 minutes or until golden brown. Remove them immediately and place on a cooling rack. This is where they really crisp up.
5. While the cookies are baking melt the chocolate in a double boiler or in the microwave. Dip cooled cookie into chocolate halfway up the cookie and shake the cookie from left to right to get the extra chocolate off and back into the bowl. Then sprinkle toasted coconut or extra mac nuts on top. Place on a piece of parchment paper to cool. The chocolate will set in about 15- 20 minutes depending on temperature in your house.
6. Store in an airtight container.