kaneohegirlinaz
Wannabe TV Chef
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This cookie is a huge deal in Hawaii. I make these for my Mother, since I can't buy them here on The Mainland.
Chocolate Dipped Macadamia Nut Shortbread Cookies
yields +/- 24 cookies
Ingredients:
½ C. Macadamia Nuts, roasted, unsalted and coarsely chopped
1/3 C. granulated Sugar
½ C. Unsalted Butter, softened
½ tsp. Kosher Salt
1 ¼ C. Unbleached All-Purpose Flour
½-1 C. Ghirardelli Dark Chocolate Melting Wafers (Chocolate Chips can be sub'd)
Method:
*Recipe adapted from bbonline.com
Chocolate Dipped Macadamia Nut Shortbread Cookies
yields +/- 24 cookies
Ingredients:
½ C. Macadamia Nuts, roasted, unsalted and coarsely chopped
1/3 C. granulated Sugar
½ C. Unsalted Butter, softened
½ tsp. Kosher Salt
1 ¼ C. Unbleached All-Purpose Flour
½-1 C. Ghirardelli Dark Chocolate Melting Wafers (Chocolate Chips can be sub'd)
Method:
- In a food processor, pulse the Nuts until ground fine, set aside
- In a stand mixer, cream together the Butter, Sugar, Salt and Nuts
- Mix in the Flour, just until combined
- Form the dough into two 14 X 3 X 1” logs and wrap them in plastic; stash them in the `fridge for 1-24 hours
- Preheat the oven to 350⁰
- Line a baking sheet with either parchment paper or a Silpat® Mat (optimum choice)
- Slice the dough in ¼ inch widths; place on the sheet pan one inch apart
- Bake for 10 or until just lightly golden on the edges
- Place the cookies on a cooling rack
- Melt your Chocolate as directed on the package
- Dip half of the cookie in the melted Chocolate
- Place back on the Silpat® Mat (or parchment paper), add optional garnish of ground Macadamia Nuts for more flare
- Allow the Chocolate to set and store in an airtight container
*Recipe adapted from bbonline.com