These are the absolute best shortbread cookies I've ever had!
1/2 cup unsalted butter, softened 1/3 cup cane sugar (also called turbinado or sugar in the raw) 1 teaspoon vanilla extract 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/3 cup macadamia nuts, finely crushed 1/2 cup mini chocolate chips Line cookie sheets with baking mats or parchment paper. Make sure you've crushed your macadamia nuts very small. Use a food processor to make it easier. Mix butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes. Preheat oven to 350°F. Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.
2 Comments
Diana Corlett
4/9/2016 04:24:44 pm
Nothing better than a couple of cookies to go with a cup of tea in the afternoon. This recipe sounds delicious; will have to try!
Reply
clojo9372
4/11/2016 09:57:38 am
I love chocolate chip cookies! Add nuts and a hot cup of coffee or a cappuccino and I am in heaven!! This looks so yummy! :)
Reply
Leave a Reply. |
About MeI'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy! Archives
June 2016
Categories
All
Follow Me! |