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
Buttery and delicious, Macadamia Nut Shortbread Cookies have that rich shortbread cookie with the hint of nuttiness to them. They're easy to make, and are top on my list of favorite cookies!
Provided by Chris Campbell
Categories Dessert - Cookies & Macarons
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 88 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
WHITE CHOCOLATE CRANBERRY MACADAMIA SHORTBREAD COOKIES
This cookie recipe brings together two popular cookies flavors in one moist shortbread cookie! It's perfect for Christmas and holiday baking.
Provided by Joanne Schweitzer
Categories Dessert
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 cookie, Calories 155 kcal, Carbohydrate 17 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 71 mg, Fiber 1 g, Sugar 8 g
MACADAMIA NUT CRANBERRY SHORTBREAD
Tart cranberries and salty, crunchy macadamia nuts are a match made in cookie heaven!
Provided by Recipe by Gesine Bullock-Prado
Time 45m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 275 kcal, Carbohydrate 29 g, Cholesterol 31 mg, Protein 2 g, SaturatedFat 10 g, Sodium 85 mg, Sugar 16 g, Fat 17 g, UnsaturatedFat 6 g
MACADAMIA NUT SHORTBREAD COOKIES
Buttery Macadamia Nut Shortbread Cookies made with brown sugar and vanilla extract, topped with a drizzle of white and dark chocolate.
Provided by Naomi Andres
Categories Dessert
Time 1h30m
Number Of Ingredients 7
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
Your love of mum combined with her love of macadamias make these a perfect gift on Mothers' Day.
Provided by Clare Smith
Categories Snack
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 13 mg, Sodium 1 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
COCONUT MACADAMIA SHORTBREAD
Categories Cookies Food Processor Mixer Dessert Bake Quick & Easy Coconut Macadamia Nut Gourmet
Yield Makes 8 Shortbread Cookies
Number Of Ingredients 8
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.
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CHOCOLATE SHORTBREAD WITH MACADAMIA NUT - WILD WILD WHISK
From wildwildwhisk.com
5/5 (1)Total Time 35 minsCategory Cookies, DessertCalories 172 per serving
- Toast the macadamia nuts in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Set aside to cool for 15 - 30 minutes.
- Transfer cooled macadamia nuts to a food processor and pulverize into small pieces no larger than ¼”. You can also chop the nuts on a cutting board with a knife if you don’t have a food processor. Set aside.
- Sift flour and cocoa powder into a small mixing bowl. Stir in salt and the chopped macadamia nuts. Add the flour mixture to the butter mixture. Mix until a dough forms.
CHOCOLATE CHIP SHORTBREAD WITH MACADAMIA NUT - WILD WILD WHISK
From wildwildwhisk.com
5/5 (6)Total Time 35 minsCategory Cookies, DessertCalories 193 per serving
- Toast the macadamia nuts in a skillet over medium heat for 3 - 5 minutes until toasty and fragrant. Set aside to cool for 15 - 30 minutes.
- Transfer cooled macadamia nuts to a food processor and pulverize into small pieces no larger than ¼”. You can also chop the nuts on a cutting board with a knife if you don’t have a food processor. Set aside.
- Sift flour and malted milk powder into a small mixing bowl. Stir in salt, chocolate chips and the chopped macadamia nuts. Add the flour mixture to the butter mixture. Mix until a dough forms.
MACADAMIA SHORTBREAD - BAKE OR BREAK
From bakeorbreak.com
Servings 24Total Time 50 minsCategory BarsCalories 78 per serving
- Preheat oven to 325°F. Line a 9″x 13″x 2″ baking pan with parchment paper or foil, leaving a couple of inches hanging over each short side. Butter the lining.
- Combine 1/2 cup sugar and 1 & 1/2 ounces macadamias in food processor. Pulse until finely ground. Add the flour and baking powder. Pulse until mixed. Add the butter and pulse until the mixture is combined and powdery.
- Press the dough firmly into the bottom of the prepared pan. Sprinkle the top of the dough with water. Sprinkle the finely chopped macadamias and 1/3 cup sugar on top of dough. Press firmly into the dough.
HONOLULU COOKIE COMPANY COPYCAT RECIPE - MOCHI MOMMY
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Cuisine American, Asian American, HawaiianEstimated Reading Time 6 minsCategory Dessert, Snack
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COCONUT-MACADAMIA NUT SHORTBREAD COOKIES RECIPE | MYRECIPES
From myrecipes.com
Servings 48Total Time 5 hrs 15 mins
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in toasted coconut, chopped macadamia nuts, and vanilla extract until blended.
- Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
MANGO CHEESECAKES WITH MACADAMIA SHORTBREAD CRUST RECIPE ...
From foodandwine.com
Servings 6
- Preheat the oven to 325°. Spray six 6-ounce ramekins with cooking spray. Lightly dust the ramekins with granulated sugar, tapping out the excess.
- Peel the mangoes. Cut 1 of the mangoes off the central pit in neat slices and set aside. Coarsely chop the 2 remaining mangoes. In a food processor, combine the chopped mangoes with 1 teaspoon of the sugar and puree until smooth. Strain the puree through a fine sieve set over a small bowl.
- In a large bowl, beat the cream cheese with the remaining 1/3 cup sugar until creamy. Add the eggs, 1 at a time, and beat until smooth. Stir in the mango puree, lemon juice and vanilla. Pour the mixture into the prepared ramekins and set them in a roasting pan. Pour enough water into the pan to reach halfway up the sides of the ramekins.
- Bake the cheesecakes for about 30 minutes, or until firm around the edges and slightly soft in the middle. Remove the ramekins from the water bath and let cool. Cover the cheesecakes with plastic wrap and refrigerate for at least 6 hours or for up to 2 days.
MACADAMIA NUT SHORTBREAD COOKIES - PINT SIZED BAKER
From pintsizedbaker.com
4.5/5 (53)Total Time 50 minsCategory Everyday CookiesCalories 148 per serving
- Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.
- Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to 1/4 inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.
- Slice the cookie batter into 1x2 inch rectangles. Transfer to a cookie sheet lined with parchment and back for 20 minutes. The edges should be slightly browned but the middle may still be soft.
MACADAMIA NUT SHORTBREAD | BETTER HOMES & GARDENS
From bhg.com
Servings 30-40Calories 55 per servingTotal Time 1 hr 5 mins
- In a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts. Form mixture into a ball and knead until smooth.
- Pat or roll dough on a lightly floured surface into an 11-1/4x6-inch rectangle. Using a crinkle cutter, if desired, cut into 3x3/4-inch or 2-1/4x3/4-inch strips. Place strips about 1 inch apart on an ungreased cookie sheet.
- Bake in a 325 degree F oven about 10 minutes or until bottoms just start to brown. Transfer to wire racks to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
- To serve, sift powdered sugar lightly over cookies. Serve cookies alongside lemon curd for dipping, if desired.
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