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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pineapple and Macadamia Nut Shortbread

Makes: 36 servings Yield: 3 dozen cookies
Prep 20 mins Bake 325°F 15 mins  per batch Stand 30 mins  
Pineapple and Macadamia Nut Shortbread
  • 2 1/2  cups  all-purpose flour
  • 1/3  cup  packed brown sugar
  • 1  cup  cold butter
  • 1/4  cup  finely chopped macadamia nuts
  • 1/4  cup  finely chopped candied pineapple
  •  Pineapple Icing (see recipe below)

1. 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.

2. 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.

3. 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.
Pineapple Icing
  • 1  cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 3 - 4  teaspoons  unsweetened pineapple juice

1. In a small mixing bowl, stir together powdered sugar and vanilla. Stir in enough pineapple juice to make an icing of piping consistency.

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