Macadamia Shortbread Cookies

Still Reeling from our trip to Maui, I was inspired to make something to keep the spirit of Hawaii alive just a bit longer.  I am obsessed with Macadamia nuts and ate my fair share while on the trip. Of course I brought some home with me as well as Caramacs, which are to die for but that's another story entirely.  Since I had some roasted Macadamias on hand and have been wanting to try making shortbread, I decided to combine the 2 ideas.  Two tasty components can't possibly make a bad combination, I thought.  Well, I am not always right in thinking so believe me. This time thank goodness I was correct.   It was an experiment as many of my recipes are.  I almost never use a recipe as is b/c it's so much fun to tweak minor ingredients and see what you can create.  I am happy to admit - it worked out this time YAY!

I am definitely going to feel in danger with these little triangles lurking around the apartment.  What I didn't mention was that I made two pans of shortbread - YES 2!  I will have to do a Serious give away.  Luckily and excitingly I will be seeing lots of family and friends this weekend. It will be a Birthday Friday and a HS Reunion on Saturday.  Cookies for ALL!  I can't wait to see everyone to celebrate new chapters in life and old memories.  Should be a great fun filled weekend :)  Hope you have a wonderful weekend as well :) HAPPY FRIDAY!

Yield: 12 Shortbread Cookies

Ingredients:
1 1/2 cups Flour (All Purpose)
1/4 cup RAW Sugar
3 tablespoons Light Brown Sugar (firmly packed)
1 1/4 Cup Sweet Cream Butter – If you use salted butter you can cut out the salt altogether. I still added it.

1/2 cup chopped Roasted Macadamia Nuts – you can buy already roasted nuts.
1/8 tsp Salt 

1/4 cup Cornstarch
1 tsp Pure Vanilla extract
Melted Chocolate for dipping - optional if you enjoy plain shortbread (I used 1/2 bag Ghirardelli semi-sweet choc. chips)

Directions:

1. Preheat Oven to 300°F or (150°C)

2. In a medium bowl sift  together flour ,corn starch and salt). Once sifted stir in the macadamia nuts.  Set aside.

3.  Using a hand mixer or wooden spoon, combine butter and sugars in a large mixing bowl.  If using a hand mixer beat on medium speed about 3 minutes or until creamy. Mix in Vanilla. 

4.   Slowly add the dry ingredients to the butter mixture and beat on low speed (or mix by hand) until the dough comes together.  If the mixture is well blended but till remaining in small balls from the nuts, use your hands to gently knead the dough into one soft ball.

5. Use an offset spatula (as pictured below) to smooth dough into a 9 ½  inch tart pan with removable bottom.  If you do not have a removable bottom tart pan than you can use a traditional tart pan or round cake pan lined with parchment paper.  (I used the traditional tart pan with parchment paper cut to size.) Be sure to press into the edges if using a tart pan.

6. Using a Sharp knife make shallow cuts in the Shortbread into 12 even triangles.

7. Poke holes with a fork in a circular form several times covering the entire shortbread (as shown below.)

8. Bake for about 55 minutes.  Top should be golden brown.

9. Remove shortbread from the oven.  Re-trace the shallow cuts with a sharp knife and cut all the way through while shortbread is still warm.

10.    Allow the shortbread to cool while still In the pan and placed on a wire rack for 30 minutes.

11. Once cooled remove the bottom of the pan (if using a removable bottom) or remove the shortbread by lifting out the parchment paper. Slide cookies off tray or parchment paper

For chocolate Dipping:

1. Use a small double boiler or a heat-proof bowl over a saucepan with simmering water.  Allow chocolate to melt slowly while stirring constantly.  You can watch this youtube video for help on how to melt chocolate.

2. Dip 1/4 of the each triangle in the melted Chocolate and let cool on wax paper for at least one hour.

3. Share and ENJOY :)

*Store in an airtight container to retain freshness.