Rating: 5 stars
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  • 5 star values: 1
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  • 1 Rating

A drizzle of pineapple icing adds flavor and a festive look to this simple shortbread cookie recipe. A buttery-rich addition to a Christmas cookie tray.

Source: Better Homes and Gardens

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Recipe Summary

bake:
15 mins at 325°per batch
stand:
30 mins
prep:
20 mins
Servings:
36
Yield:
3 dozen cookies
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Pineapple and Macadamia Nut Shortbread

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Tips

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0