Pineapple and Macadamia Nut Shortbread
cup packed brown sugar
cup cold butter
cup finely chopped macadamia nuts
cup finely chopped candied pineapple
Pineapple Icing (see recipe below)
- Preheat oven to 325 degrees F. In a large mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts and candied pineapple. Form mixture into a ball and knead until nearly smooth.
- On a lightly floured surface, roll dough 1/4 inch thick. Using a 2-inch cookie cutter, cut dough into desired shapes. Reroll scraps no more than once. Place cutouts 1 inch apart on an ungreased cookie sheet.
- Bake in preheated oven for 15 to 20 minutes or until bottoms just start to brown. Transfer to a wire rack and let cool. Transfer Pineapple Icing to a decorating bag and pipe designs on cookies, as desired. Let stand until icing is set. Makes 3 dozen.
From the Test Kitchen
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undecorated cookies for up to 3 months; thaw cookies, then pipe with icing.
cup powdered sugar
teaspoons unsweetened pineapple juice
- In a small mixing bowl, stir together powdered sugar and vanilla. Stir in enough pineapple juice to make an icing of piping consistency.