Hawaiian shortbread cookies

Author: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-author-name">Indi Hampton
Prep Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-prep-time">30 minutes
Cook Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-cook-time">22 minutes
Total Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-total-time">52 minutes
Yield: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-yield">18
Category: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-category">Cookies
Method: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-method">Food processor
Cuisine: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-cuisine">American

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Hawaiian shortbread cookies are filled with the sweet flavor of macadamia nuts. Complete with buttery crumbles and a thick dip in chocolate!

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Place macadamia nuts and cornstarch in the bowl of a food processor and pulse until roughly chopped. Add powdered sugar, granulated sugar and salt and process until macadamia nuts are finely ground and the texture of coarse sand, about 30 seconds.
Add flour and process until combined. Toss in butter cubes and process until dough begins to come together, about 1 minute.
Scoop out the dough on a piece of parchment paper. Cover with another sheet of parchment and roll out to a generous 1/4-inch thick. Refrigerate for at least 1 hour, or until very firm.
Preheat oven to 325°F.
Cut out squares with a cookie cutter and transfer to a parchment paper-lined baking sheet. Re-roll and chill scraps as needed. Store unbaked cookies on a parchment paper-lined sheet pan in the refrigerator.
Bake for 22- 24 minutes, or until cookies are firm to the touch and edges are a light golden brown.
Let cool for a few minutes, then carefully transfer to a rack to cool completely. Repeat baking remaining cookies.
Once cookies are completely cool, dip them diagonally in tempered milk or dark chocolate. Chocolate will set within a few minutes and continue to harden and crystallize for the next 24 hours.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/hawaiian-shortbread-cookies/