Toasted Macadamia Shortbread Cookies

Shortbread traces its buttery simplicity to Scotland, where a spare dough of butter, sugar, and flour long defined tea-time baking. Toasted macadamia nuts fold through this tender version, adding rich crunch and a warm, nutty finish.

Serves 6 · 20 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 28g carbs
• 22g fat

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Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 3/4 cup roasted salted macadamia nuts, finely chopped
• 2 Tbsp for rolling granulated sugar
• 1/4 cup for topping extra chopped macadamia nuts

Instructions

1. 1Toast the chopped macadamia nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until they turn a shade deeper gold and smell richly nutty; transfer to a plate to cool completely.
2. 2In a stand mixer or with a hand mixer, beat the softened butter and powdered sugar on medium speed for 2 full minutes until pale, fluffy, and completely smooth.
3. 3Mix in the vanilla, then add the flour and sea salt on low speed just until a soft dough begins to form and no dry flour remains at the bottom of the bowl.
4. 4Fold in the cooled toasted macadamias by hand so the nuts stay in distinct crunchy pieces rather than turning to paste.
5. 5Divide the dough in half and roll each portion into a log about 1 1/2 inches in diameter. Wrap tightly in plastic and chill for at least 1 hour until firm enough to slice cleanly.
6. 6Preheat the oven to 325°F and line two baking sheets with parchment paper. Unwrap the logs, roll the outsides lightly in granulated sugar, and slice into half-inch rounds.
7. 7Arrange the rounds 1 inch apart on the sheets, gently press a few extra chopped macadamias onto the top of each cookie, and bake one sheet at a time for 16 to 18 minutes until the edges are just turning pale gold and the centers look set but not browned.
8. 8Cool the cookies on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Store in an airtight tin; the shortbread stays crisp and the macadamia flavor deepens overnight.