Pineapple and Macadamia Shortbread
Indulge in the tropical charm of Pineapple and Macadamia Shortbread—an irresistible treat that blends buttery, melt-in-your-mouth shortbread with the bright sweetness of dried pineapple and the creamy crunch of macadamia nuts. This easy-to-make recipe is the perfect balance of rich and refreshing, featuring a tender dough made with a combination of all-purpose flour and cornstarch for a delicate texture. Each bite bursts with tropical flair, making these cookies an excellent choice for summer gatherings, holiday platters, or a unique homemade gift. Ready in under 45 minutes of prep and bake time, these shortbread cookies embody both decadence and simplicity. Don’t forget to refrigerate the dough for that classic crumbly snap! Perfectly portable and staying fresh for days, they’re a delightful snack to accompany your morning coffee or to end a festive meal on a high note.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 0.5 teaspoon Salt
- 100 grams Macadamia nuts, roughly chopped
- 75 grams Dried pineapple, finely chopped
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Fold in the chopped macadamia nuts and dried pineapple, ensuring they are evenly distributed throughout the dough.
Divide the dough in half, and roll each half into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Once chilled, slice the logs into 1/4-inch (0.5 cm) thick rounds and place them on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake in the preheated oven for 16-18 minutes, or until the edges of the cookies are lightly golden.
Allow the shortbread to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 158.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
