In out Taste of Tropics class, we are making a delicious shortbread recipe. If you like macadamia nuts and chocolate, you'll love these cookies. I have shortbread cookie and biscotti recipes in my files, but recently found one that added macadamia nuts. I think everything is better when it is dipped in chocolate, so voila....Chocolate Dipped Macadamia Shortbread Cookies. I like the way they look with the dark chocolate, but if you like the combination of white chocolate and macadamia nuts, you could dip them in melted white chocolate chips or almond bark! Enjoy these with a steaming pot of English Breakfast tea. Life doesn't get any better than this.
Don't forget to let the kids help you! This is an easy recipe and even though it says to make small rounds, let them try a fancy rectangle or triangle with the fork holes punched in them like the famous Walker brand.
Chocolate Dipped Macadamia Shortbread Cookies
1 c macadamia nuts
1 c all-purpose flour
1/4 c cornstarch
3/4 c unsalted butter; softened
3/4 c confectioners' sugar
6 oz semisweet chocolate, melted
Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool. Dip half of each cookie I the melted chocolate and lay each on waxed paper to set.