Pineapple-Macadamia Shortbread Cookies

INGREDIENTS:

½ cup Granulated Sugar                             1 whole Egg, beaten

2  2/3  cups All-Purpose Flour                     Dried Pineapple Bits

1 cup chopped Macadamia Nuts*                Coarse Sugar  (Turbinadao)

½ cup unsalted Butter

 

DIRECTIONS:

 

1. Adjust oven racks to positions 2 & 4 and preheat oven to 250 degrees.
2. Line 2 cookie sheets with Silpat® sheets.
3. Combine the Sugar, Flour and chopped Macadamia Nuts in a medium mixing bowl. 
4. Cut the Butter into pieces and rub into the Flour mixture with your fingertips until the mixture begins to blend together.  (this may be done in a food processor)
5. Stir in the Egg and then knead the mixture into a soft dough.
6. Cover a rolling pin with a stockinette and lightly rub flour into the stockinette.
7. Lightly flour the Silpat® sheets;  divide the Dough in half and roll out each half on the prepared pans to approximately 3/8” thickness.
8. Cut out with a square cookie cutter as closely together as possible.  Each cookie should share a side with another cookie.  (Do not separate the cookies until after baking – instructions below)
9. Press several Pineapple Bits into each cookie and then sprinkle with the Demarara Sugar.
10. Bake 45 minutes or until a pale golden color;  bake 3-5 minutes longer at 375 or until the desired color is achieved.
11. Cool for 5 minutes and then cut along the previously cut lines.  Continue cooling until completely cool.
12. Store in airtight container.

 

Yield – 16 Cookies

 

* To chop the Macadamia Nuts, use a food processor fitted with the chopping blade.                      Add 1-2 Tablespoons of the recipes Sugar before chopping and use the Pulse     

                    Button.