Go Back
Print
Aloha Macadamia Nut Shortbread (Mickey and Bunny shaped cookies dipped in chocolate)

Aloha Macadamia Nut Shortbread Cookies

A taste of Hawaii at home! These rich, buttery Aloha Macadamia Nut Shortbread Cookies are dipped in dark and white chocolate!
Course Dessert
Keyword Aulani, Cookies, Hawaii, Shortbread
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 45 minutes
Total Time 1 hour 15 minutes
Servings 24 cookies

Ingredients

Macadamia Nut Shortbread Cookies

  • 1 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon salt
  • ½ cup macadamia nuts
  • 2 cups bread flour
  • 2 large egg yolks
  • ¼ cup mini chocolate chips or chopped semi-sweet chocolate

Chocolate Coating

  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • 4 teaspoons vegetable shortening

Equipment

  • Mickey Mouse cookie cutter
  • Bunny cookie cutter

Instructions

Macadamia Nut Shortbread Cookies

  1. In a medium bowl, whisk together the flour and salt.
  2. Place the macadamia nuts in a food processor. Pulse them until they are in small pieces with the texture of coarse sand.
  3. In a large bowl, beat the butter and sugar until creamy.
  4. Add the egg yolks and beat the mixture until combined.
  5. Add the flour mixture and the macadamia nuts. Mix until incorporated.
  6. Divide the dough in half.
  7. Stir the mini chocolate chips or chopped chocolate into one half of the dough.
  8. Transfer each dough half to a piece of plastic wrap. Shape into a rectangle and chill in the refrigerator for 30 minutes.
  9. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  10. Place one half of the dough between two sheets of parchment paper and roll out to 1/4 inch thickness.
  11. Use the cookie cutters to cut out shapes and place on the prepared baking sheets.
  12. Repeat with the second half of the dough.
  13. Bake for 7-10 minutes or until the edges are lightly golden brown.
  14. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Chocolate Coating

  1. Place the semisweet chocolate chips and 2 tablespoons of vegetable shortening in a small, shallow bowl. Heat in the microwave, stirring every 30 seconds until melted.
  2. Dip the chocolate chip cookies into the melted chocolate, scraping off any excess.
  3. Repeat with the white chocolate chips and remaining 2 tablespoons of vegetable shortening.
  4. Dip the plain shortbread into the white chocolate, scraping off any excess.
  5. Place the dipped cookies on a parchment or wax paper lined surface. Let the chocolate set completely before serving.