Macadamia Chocolate Chip Shortbread Cookies
These shortbread cookies with macadamia nuts and chocolate chips are delicious. They'll satisfy your craving for these Honolulu Cookie Company pineapple shortbread in a pinch.
INGREDIENTS
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup mini chocolate chips
- 1/2 cup unsalted butter softened
- 1/3 cup cane sugar also called turbinado or sugar in the raw
- 1/3 cup macadamia nuts finely crushed
INSTRUCTIONS
First, line cookie sheets with Silpat baking mat or parchment paper.
Then, make sure you have crushed your very small macadamia nuts. Use a food processor to make it easier.
Mix the butter and sugar in the bowl of a stand mixer fitted with the paddle. You can also use a hand mixer. Add the vanilla, flour and salt and mix until homogeneous. Stir in the finely crushed nuts and chocolate chips and mix.
Place 1 tablespoon cookie dough balls on prepared baking sheets. These don't spread much, so you can get them closer than a normal cookie. Lightly press the dough balls with the palm of your hand.
Cool the cookies on cookie sheets for 15 minutes.
Preheat the oven to 350 ° F. Bake the refrigerated cookies for about 12 minutes, until they start to turn golden on the edges. Let cool completely before removing cookie sheets. Cookies are crumbly and buttered. Store in an airtight container for up to 3 days or freeze for up to 1 month. Happy Cooking Time.
