Chocolate Dipped Macadamia Shortbread Cookies
Indulge in a sweet and buttery treat with these Chocolate Dipped Macadamia Shortbread Cookies, a perfect balance of rich flavors and melt-in-your-mouth texture. Made with creamy butter, finely chopped macadamia nuts, and a touch of vanilla, these cookies are baked to golden perfection before being dipped in luscious semisweet chocolate for an elegant finish. The hint of salt enhances the nutty sweetness, while the crisp shortbread base provides an irresistible crunch. Perfect for holiday gatherings, gift-giving, or a luxurious snack, these cookies are as beautiful as they are delicious. Quick to prepare with just 20 minutes of prep time, this recipe yields a batch of 24 cookies that will quickly become a household favorite.
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Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 100 grams Macadamia nuts, chopped
- 0.25 teaspoon Salt
- 200 grams Semisweet chocolate chips
- 1 teaspoon Vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Step 3
Mix in the vanilla extract until combined.
Step 4
Gradually add the all-purpose flour and salt to the butter mixture, beating on low speed until a crumbly dough begins to form.
Step 5
Fold in the chopped macadamia nuts using a spatula or spoon, ensuring they are evenly distributed throughout the dough.
Step 6
Transfer the dough onto a lightly floured surface and knead gently until it comes together into a smooth ball.
Step 7
Roll the dough to approximately 1/4-inch thickness, then use a cookie cutter to cut out your desired shapes.
Step 8
Place the cutouts onto the prepared baking sheets, spacing them about 1 inch apart.
Step 9
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
Step 10
Remove the cookies from the oven and let them cool completely on a wire rack.
Step 11
While the cookies cool, melt the semisweet chocolate chips with the vegetable oil in a microwave-safe bowl in 20-30 second intervals, stirring between each interval until smooth.
Step 12
Dip half of each cooled cookie into the melted chocolate, letting any excess drip back into the bowl.
Step 13
Place the dipped cookies onto a parchment-lined baking sheet or rack and allow the chocolate to set completely, either at room temperature or in the refrigerator for faster results.
Step 14
Once the chocolate has set, serve and enjoy! Store any leftover cookies in an airtight container for up to one week.
Nutrition Facts
| Serving size | (891.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4642.3 |
| Total Fat 320.1g | 0% |
| Saturated Fat 162.9g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 495.6mg | 0% |
| Sodium 633.8mg | 0% |
| Total Carbohydrate 425.6g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 210.8g | |
| Protein 49.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.5mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 1370.6mg | 0% |
Source of Calories