Pineapple and Macadamia Nut Shortbread

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.

Pineapple and Macadamia Nut Shortbread
Prep Time:
20 mins
Bake Time:
15 mins
Stand Time:
30 mins
Total Time:
20 mins
3 dozen cookies


  • 2 ½ cup all-purpose flour

  • cup packed brown sugar

  • 1 cup cold butter

  • ¼ cup finely chopped macadamia nuts

  • ¼ cup finely chopped candied pineapple

  • Pineapple Icing (see recipe below)

Pineapple Icing

  • 1 cup powdered sugar

  • ½ teaspoon vanilla

  • 3 teaspoon unsweetened pineapple juice


  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.

Pineapple Icing

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

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.

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