Pineapple and Macadamia Shortbread
Indulge in the tropical charm of Pineapple and Macadamia Shortbread—an irresistible treat that blends buttery, melt-in-your-mouth shortbread with the bright sweetness of dried pineapple and the creamy crunch of macadamia nuts. This easy-to-make recipe is the perfect balance of rich and refreshing, featuring a tender dough made with a combination of all-purpose flour and cornstarch for a delicate texture. Each bite bursts with tropical flair, making these cookies an excellent choice for summer gatherings, holiday platters, or a unique homemade gift. Ready in under 45 minutes of prep and bake time, these shortbread cookies embody both decadence and simplicity. Don’t forget to refrigerate the dough for that classic crumbly snap! Perfectly portable and staying fresh for days, they’re a delightful snack to accompany your morning coffee or to end a festive meal on a high note.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 0.5 teaspoon Salt
- 100 grams Macadamia nuts, roughly chopped
- 75 grams Dried pineapple, finely chopped
Directions
Step 1
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms.
Step 6
Fold in the chopped macadamia nuts and dried pineapple, ensuring they are evenly distributed throughout the dough.
Step 7
Divide the dough in half, and roll each half into a log about 2 inches (5 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 8
Once chilled, slice the logs into 1/4-inch (0.5 cm) thick rounds and place them on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Step 9
Bake in the preheated oven for 16-18 minutes, or until the edges of the cookies are lightly golden.
Step 10
Allow the shortbread to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (808.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4116.0 |
| Total Fat 261.2g | 0% |
| Saturated Fat 128.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 493.4mg | 0% |
| Sodium 1235.7mg | 0% |
| Total Carbohydrate 418.7g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 158.9g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.2mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 924.7mg | 0% |
Source of Calories