Pineapple-Macadamia Shortbread Cookies



½ cup Granulated Sugar                             1 whole Egg, beaten

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

1 cup chopped Macadamia Nuts*                 Turbinado Sugar

½ cup unsalted Butter




  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.

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