Macadamia Nut Shortbread Cookies

Macadamia Nut Shortbread

These delightful shortbread cookies are a variation on another shortbread cookie recipe. To the previous recipe I added more sugar in the form of granulated white sugar and a little salt. I really like the results. These cookies are buttery, crisp, tender, and just sweet enough. 

If you don't have macadamia nuts, pecans or almonds would work great too.

If you decide to make these, be sure to use fresh, quality ingredients because the simplicity of the ingredients ensure you will taste each one. Today I used Kerrygold butter, and I think it really made these more delicious. 

Macadamia Nut Shortbread Cookies

Ingredients:

• 1 1/2 cups real butter, softened but still cool
• 1 cup powdered sugar (shaken to level)
• 1/4 cup granulated white sugar
• 2 tsp. vanilla extract
• 2 cups King Arthur unbleached all-purpose flour (shaken to level)
• 1 scant cup cornstarch
• 1/2 teaspoon salt 
• 1 cup finely chopped roasted macadamia nuts, or other preferred nut
• 1/2 to 3/4 cup sugar for rolling

Instructions:

Preheat oven to 375°F.

In a large mixer bowl, cream together the butter, powdered sugar and white sugar until light and fluffy.

Add the vanilla and mix.

Add the flour, cornstarch and salt, and mix just until combined.

Mix in the nuts being careful to not overmix.

Shape dough into 1-inch balls. Roll each ball in sugar and place on cookie sheet lined with parchment paper. 

Flatten with a greased cookie stamp or flat-bottomed glass.

Bake for 11-13 minutes or until edges are lightly browned. 

Remove shortbreads to wire racks to cool. Store in an airtight container.

Makes about 5 dozen 2-inch cookies

Dough ready to scoop

Dough balls rolling in sugar

Before baking

Fresh out of the oven

I have to give most of these away.