These Hawaiian shortbread cookies are a tropical twist on a basic deal with. The buttery shortbread base pairs superbly with flippantly toasted macadamia nuts and dried pineapple. They’re excellent for particular events or simply as a result of!
These Hawaiian shortbread cookies are a buttery, tropical deal with that my husband and I can’t get sufficient of. With toasted macadamia nuts, dried pineapple, and a wealthy chocolate dip, they’re filled with taste and so easy to make – no cookie cutter wanted! We love having a batch available for when a candy craving strikes, they usually at all times ship.
In case you get pleasure from indulgent, flavorful desserts, you may also like my chocolate-dipped maple shortbread cookies, raspberry white chocolate cookies, or tropical favorites like coconut cheesecake with lime glaze and piña colada hand pies.
These cookies are fast, straightforward, and excellent for including somewhat island-inspired sweetness to your day!
What We Suppose You’ll Love About This Recipe
Ingredient Overview
You should definitely try the total recipe and ingredient checklist under
- All-Objective Flour. All-purpose flour is the inspiration of those cookies and creates the right shortbread texture. For a gluten-free choice, you’ll be able to substitute with a 1:1 gluten-free baking flour mix.
- Granulated Sugar. Granulated sugar provides sweetness and construction. Stick to granulated sugar for the perfect outcomes. Various sweeteners like coconut sugar might alter the feel barely however can work.
- Powdered Sugar. Powdered sugar helps create the signature tender crumb in shortbread. Keep away from substituting this ingredient, as it’s key to getting the proper texture.
- Unsalted Butter. Unsalted butter is important for the wealthy, buttery taste. You should definitely use unsalted butter to manage the salt content material on this recipe. For a dairy-free choice, you should use a plant-based butter substitute, however be sure it’s one designed for baking.
- Vanilla Extract. Vanilla extract provides depth and rounds out the flavors. You possibly can swap this for almond extract should you choose a nuttier taste however use half the quantity as almond extract is stronger.
- Salt. Salt balances the sweetness and enhances the opposite flavors. Stick to wonderful salt for even distribution all through the dough.
- Macadamia Nuts. The toasted macadamia nuts present nutty taste. In case you don’t have macadamia nuts, chopped pecans or hazelnuts are nice options. Ensure to toast them flippantly for the perfect taste.
- Dried Pineapple. Dried pineapple provides sweetness and a contact of chewiness to the cookies. If dried pineapple isn’t accessible, you should use dried mango or dried apricots, finely chopped. Keep away from utilizing recent fruit, as it can add an excessive amount of moisture to the dough.
- Darkish Chocolate (Non-obligatory). The chocolate dip provides an exquisite and flavorful of entirety. White chocolate works simply as effectively and enhances the tropical flavors superbly. For a dairy-free choice, use a dairy-free chocolate bar designed for melting.
Find out how to Make These Cookies (With Photographs)
You should definitely try the total recipe and ingredient checklist under
Step 7: Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
Non-obligatory Chocolate Dip Step: In case you’d like so as to add chocolate, soften the white or darkish chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring till easy. Dip half of every cookie into the chocolate, then set on parchment paper to let the chocolate harden.
If you may be gifting these cookies, it’s price it to mood your chocolate for the perfect presentation. We tempered the chocolate for our batch. Deal with the Warmth has an incredible tutorial on find out how to mood chocolate. Tempered chocolate has a pleasant shiny end and resists melting at room temperature.
Suggestions for Success
- Soften Butter Correctly. Guarantee your butter is mushy however not melted. Let it sit at room temperature for about half-hour or press flippantly along with your finger. It ought to depart an indentation with out sinking fully.
- Toast the Macadamia Nuts. Frivolously toasting the nuts enhances their taste and provides a deeper nutty observe to the cookies. Toast them in a dry skillet over medium warmth for 2-3 minutes, stirring incessantly to keep away from burning.
- Don’t Skip the Chill Time. Chilling the dough helps it agency up, making it simpler to slice and making certain the cookies maintain their form throughout baking.
- Watch the Baking Time. Bake till the sides are simply golden. Overbaking could make the cookies dry, so preserve a detailed eye on them in the previous couple of minutes.
- Soften Chocolate Fastidiously. If dipping the cookies, soften the chocolate briefly intervals within the microwave, stirring between every interval. For the perfect outcomes, observe the tutorial linked above to mood your chocolate.
Storage
- Room Temperature. Retailer the baked cookies in an hermetic container at room temperature for as much as 1 week. Maintain them in a cool, dry place.
- Freezing Baked Cookies. To increase their shelf life, freeze the baked cookies. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper to forestall sticking. They are often frozen for as much as 2 months. Allow them to thaw at room temperature earlier than serving.
- Freezing Cookie Dough. In case you choose to bake recent cookies as wanted, freeze the dough logs. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll preserve for as much as 3 months. When able to bake, slice the frozen dough and bake immediately from the freezer, including 1-2 minutes to the baking time.
- Chocolate-Dipped Cookies. In case your cookies are dipped in chocolate, retailer them in a single layer or separate layers with parchment paper to forestall the chocolate from smudging.
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Dessert Recipes
- 1 cup unsalted butter, softened 1 cup is 2 sticks (Be aware 1)
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped macadamia nuts flippantly toasted (Be aware 2)
- ½ cup finely chopped dried pineapple
- Non-obligatory: 1 cup white or darkish chocolate for dipping
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In a big bowl, cream collectively the softened butter, powdered sugar, and granulated sugar till mild and fluffy (about 3-4 minutes).
1 cup unsalted butter, softened, ½ cup powdered sugar, ¼ cup granulated sugar
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Combine within the vanilla extract till effectively mixed.
1 tsp vanilla extract
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In a separate bowl, whisk collectively the flour and salt.
2 cups all-purpose flour, ¼ tsp salt
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Steadily add the flour combination to the butter combination, mixing simply till mixed.
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Gently fold within the chopped macadamia nuts and dried pineapple till evenly distributed.
½ cup finely chopped macadamia nuts, ½ cup finely chopped dried pineapple
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Divide the dough in half. Roll every portion right into a log (about 1.75 to 2 inches in diameter, 9 inches lengthy) and wrap in plastic wrap. Refrigerate for at the least half-hour to agency up.
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Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
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Utilizing a pointy knife, slice the chilled dough into ½-inch thick rounds (Be aware 3).Organize the rounds on the ready baking sheet about 1 inch aside.
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Bake for 12-Quarter-hour, or till the sides are simply turning golden. Cool on a wire rack.
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In case you’d like so as to add chocolate, soften the white or darkish chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring till easy. Dip half of every cookie into the chocolate, then set on parchment paper to let the chocolate harden (Be aware 4).
Non-obligatory: 1 cup white or darkish chocolate for dipping
- To make sure your butter is correctly softened, let it sit at room temperature for about half-hour. It ought to be mushy sufficient to press along with your finger however not greasy or melted.
- Frivolously toast the macadamia nuts earlier than chopping for a deeper, nuttier taste. Toast them in a dry skillet over medium warmth for 2-3 minutes, stirring incessantly to keep away from burning.
- Use a pointy knife to slice the chilled dough logs. This helps stop crumbling and ensures clear edges.
- When melting chocolate, be sure the bowl and utensils are fully dry. Any water may cause the chocolate to grab and grow to be lumpy.
Energy: 78kcal | Carbohydrates: 8g | Protein: 1g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 10mg | Sodium: 13mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg
Servings: 48 cookies
Energy: 78kcal
