Macadamia Shortbread

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  • Makes: 24 servings
  • Serving Size: 1 wedge
  • Makes: 24 wedges
  • Prep: 20 mins
  • Bake: 25 mins 350°F
  • Cool: 10 mins

Macadamia Shortbread

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Directions

  1. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper; set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add flour, salt, ground macadamia nuts, and coconut; beat on low speed until dough comes together. Divide dough in half.
  3. Place balls on the prepared cookie sheet. Pat or roll balls into 7-inch circles. Using a sharp knife or pizza cutter, cut each circle into 12 wedges. Press a macadamia nut half onto the wide end of each wedge. Leave wedges in the circles.
  4. Bake about 25 minutes or until edges are light brown and centers are set. Cut circles into wedges again while warm. Cool on cookie sheet for 10 minutes. Transfer to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Macadamia Shortbread)

  • Per serving:
  • 186 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 20 mg chol. ,
  • 93 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 2 g pro.

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