Macadamia Nut Shortbread Cookies

It never even occurred to me that someone might not like shortbread cookies. They’ve always been a favorite of mine for the reason I suppose a lot of people don’t like them — there isn’t a lot going on there, and the flavors aren’t bold. In fact, the primary flavor is butter, so you do have to use the good stuff. But Darcie came up with a fantastic spin on shortbread cookies with this recipe, adding macadamia nuts, chocolate ganache and — what really sets these apart — freeze dried raspberries crushed to bits. The flavors marry beautifully, and the raspberries give it an unexpected zing, plus make them look adorable and festive.

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Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
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Macadamia Shortbread Cookies

Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Child Friendly
Flavorful shortbread cookies? I know it sounds unusual, but adding macadamia nuts, chocolate ganache and freeze dried raspberries to the mix really takes this one over the top.

Ingredients

Cookies

  • 2 1/2 cups flour
  • 1 cup salted butter (at room temperature)
  • 1 cup powdered sugar
  • 1/2 cup macadamia nuts (finely chopped)
  • 1 Large egg yolk
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Ganache Icing

  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup freeze dried raspberries (crushed)

Directions

Cookies
Preheat the oven to 350°F. In an electric mixer, combine the butter, sugar, egg yolk and vanilla until smooth and fluffy. Gradually add the flour and mix until just combined. Add the macadamia nuts to the mixture. Roll out the dough between 2 sheets of parchment paper, to roughly 1/4-1/2 inch thick, then cut into squares or desired shapes. Bake on a cookie sheet lined with parchment paper for about 15 minutes, then remove to a wire rack to cool.
Ganache Icing
This is the a “cheat" method of making ganache, but I find it works well for cookie icing. In a microwave-safe bowl, heat the chocolate and cream in 30 second intervals until melted, stirring between microwave sessions.
Dip one end of each cookie in the ganache, then sprinkle with raspberry powder. Place on wax paper and allow to cool and set. This is not a very hard icing when dry, so take care not to stack cookies on top of each other, or do so with caution.