Macadmia Nut Shortbread Cookies (Honolulu Cookie Co Copycat)
These macadamia nut shortbread cookies taste just like the Honolulu Cookie Company version, maybe even better. They have a velvety crumb that holds well when rolled out and cut. Dip in white, milk, or your favorite chocolate.
Servings: 21 2"x3" pineapple cookies
Equipment
- Pineapple cookie cutter (optional)
- Food processor
Ingredients
- 1 cup unsalted butter (two sticks) softened
- 1 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup macadamia nuts
- 2 cups bread flour
- 2 egg yolks
- 1 cup chocolate chips of choice for dipping
- 4 tsp vegetable shortening (e.g. Crisco)
Instructions
- Grind macadamia nuts in food processor until they reach the texture of coarse sand.
- Cream butter, sugar, and salt in a mixer.
- Add egg yolks and mix until homogenous.
- Add flour and ground macadamia nuts. Mix until well incorporated.
- Wrap the dough in plastic wrap and place in fridge to chill for at least half an hour but up to overnight. I pat my dough into a flat disc shape before chilling to make rolling out the dough easier after it's cold.
- When ready to bake, prepare a baking sheet with parchment paper (or a silicone mat) and preheat the oven to 350 degrees F.
- Roll out the dough to approximately 1/4 inch thick.
- Use a pineapple cookie cutter (or other shape of choice) to cut out cookies and arrange on your baking sheet.
- Bake for 15-20 minutes or until the edges begin to brown. Watch carefully as baking time will differ depending on the oven and type of baking sheet used.
- Allow cookies to cool to room temperature. If dipping in chocolate, heat chocolate and shortening in microwave at 30 second increments, stirring in between until chocolate is smooth. For both milk and white chocolate dip, I used 1/2 cup chocolate chips and 2 tsp of Crisco in each bowl.
- Dip pineapple cookies in chocolate dip, using a spoon to cover all desired areas and scrape off excess chocolate. Place bake on baking sheet to set.
- When chocolate has hardened, eat and enjoy!