Macadamia Shortbread

makes 30 cookies

recipe adapted from Use Real Butter via True Aloha

prep time: 45 min / cook time: 20 min

INGREDIENTS

1 c unsalted butter, softened

3/4 c powdered sugar

1 tsp vanilla extract

2 c all-purpose flour

1 c unsalted macadamia nuts, coarsely chopped

1 1/3 c dark chocolate

1/4 c sweetened coconut, shredded

INSTRUCTIONS

• Cream the butter until smooth and beat in the powdered sugar and vanilla extract.

* I failed to read this correctly and creamed the butter, sugar and vanilla extract all at the same time.

• When the butter and sugar are combined, slowly add flour and beat until incorporated.

• Mix in the 1 cup of coarsely chopped macadamia nuts.

• Transfer dough to a gallon sized ziplock bag. On a flat surface with the top of the bag open, roll the dough into a 9 x 10 1/2" rectangle 1/4" thick.

* While rolling, occasionally turn the bag and lift the plastic from the dough so it doesn't cause creases.

• When the dough is rolled to size, seal the bag, pressing out as much air as possible and refrigerate for at least 2 hours or up to 2 days.

• Preheat oven to 300

˚ F.

• Remove dough from the refrigerator and slit bag open.

• Slice the dough into rectangles, approximately 1 x 2 1/2".

• Place sliced dough onto parchment paper an inch apart and bake for 20 minutes or until the cookies turn golden around the edges.

• Remove from oven and place cookies on a wire rack to cool.

• While cookies are cooling, melt chocolate in the microwave.

• Dip cookies into the melted chocolate and place cookies on wax paper.

• Sprinkle shredded coconut over the chocolate.

• Refrigerate cookies until chocolate hardens. Store in a cool place.

** ADDIECAKES' NOTES **

• I ended up with a few small pieces of cookies due to the uneven size I rolled it out to. You might want to roll the dough out to 10 x 10" and cut even sized squares.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING