Ingredients for Pineapple And Macadamia Shortbread
- 2 1/2 cups all-purpose flour
- Brown Sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- Macadamia Nuts
- Candied Pineapple
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How to Make Pineapple And Macadamia Shortbread
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the 2 1/2 cups of all-purpose flour and 1 cup of granulated sugar.
- Cut in the 1 cup (2 sticks) of chilled, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in 1 cup of roughly chopped macadamia nuts and 1 cup of drained, crushed pineapple.
- Gently gather the dough into a ball. Do not overmix.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness.
- Use a 2-inch cookie cutter to cut out shapes. Reroll scraps once or twice.
- Place cookies 1 inch apart on the prepared baking sheets.
- Bake for 15-20 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
291g
Fat
605g
Carbs
104g
