Ingredients for Chocolate Dipped Macadamia Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Powdered Sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup chopped macadamia nuts
- Milk Chocolate Chips
- Vegetable Shortening
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How to Make Chocolate Dipped Macadamia Shortbread Cookies
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped macadamia nuts.
- Turn the dough out onto a sheet of plastic wrap. Shape into a 2-inch diameter log.
- Wrap tightly in plastic wrap, then in foil. Refrigerate for at least 2 hours, or preferably overnight.
- Once chilled, unwrap the dough log and slice into ¼- to ½-inch thick cookies.
- Place cookies onto the prepared baking sheet, leaving some space between each.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on a wire rack.
- While cookies cool, melt 6 ounces of semi-sweet chocolate chips with 1 tablespoon of shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip one end of each cooled cookie into the melted chocolate, allowing excess to drip off.
- Place the dipped cookies back onto the parchment-lined baking sheet.
- Refrigerate until the chocolate is set.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
28g
Carbs
4g
