MacAdamia Shortbread Cookies
Yield
1 dozenPrep
25 minCook
35 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
powdered sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | cup |
macadamia nuts
(4 ounces) |
*
|
| ¾ | cup |
butter, unsalted
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
powdered sugar
|
|
| 59 | ml |
cornstarch
|
|
| 237 | ml |
macadamia nuts
(4 ounces) |
*
|
| 177 | ml |
butter, unsalted
softened |
|
Directions
Finely chop the macadamia nuts.
Sift flour, sugar and cornstarch.
Stir in nuts.
Beat butter in bowl at medium speed until creamy.
At low speed, beat in flour mixture.
Using a level tablespoon, shape dough into balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each ball with a fork.
Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges.
Cool baking sheet on rack 5 minutes.
Transfer cookies to rack to cool.
Variations: Press half a macadamia nut into each cookie before baking.
Sprinkle with rock sugar upon removing cookies from oven.
