Pineapple And Macadamia Shortbread Recipes

PINEAPPLE AND MACADAMIA SHORTBREAD

Steps:

• preheat oven to 325.
• combine flour and sugar.
• cut in butter until mixture resembles fine crumbs and starts to cling.
• stir in nuts and pineapple.
• form into ball, knead until smooth.
• on a lightly floured surface roll dough 1/4 inch thick.
• using a 2 inch cookie cutter cut into shapes.
• reroll scrapes only twice.
• place 1 inch apart on ungreased cookie sheet.
• bake 15-20 minutes.
• transfer to wire rack.

HAWAIIAN SHORTBREAD COOKIE RECIPE

Steps:

• In the bowl of a mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter on high speed until smooth.
• Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts.
• Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap. We like square cookies, so we used a bench scraper to make a roughly 3 x 3 inch square log with nice square corners. Let the cookie dough roll chill in refrigerator for at least 2 hours and up to overnight.
• Alternatively, roll the shortbread dough out to a quarter inch. If you want to make square cookies, shape into a square, and then chill at least two hours and up to overnight.
• Preheat oven to 300 F and line two baking sheets with parchment paper or a silicone baking mat.
• If you are using the log technique, remove the chilled cookie dough log from the refrigerator and use a sharp knife to cut off 1/4 inch slices.
• Otherwise, remove the rolled dough and either use a sharp knife and a ruler to cut into squares, or use a pineapple cookie cutter for Honolulu Cookie Company look alikes.
• Place the cookie dough slices on the prepared baking sheet. Repeat, filling second sheet. Bake in preheated oven for 20 minutes until the edges are golden brown. Cool the cookies completely on wire rack.
• While the cookies cool, temper the chocolate. Finely chop the chocolate. Place two-thirds of the chocolate in a medium bowl set over a saucepan of simmering water. Make sure the bottom of the metal bowl isn't touching the water, or the chocolate can get too hot and burn. Place a candy thermometer in the chocolate and stir frequently with a rubber spatula until the chocolate is melted (do not let it get hotter than 120 F for dark chocolate or 105 F for milk or white chocolate).
• Remove from heat, add the remaining third of the chocolate a little at a time, letting each bit melt before adding more. Let the chocolate cool to 82 F. If its warmer, keep stirring to cool. If it's already cooler than 82 F, move on to the next step.
• Once the chocolate is at 82 F, place it back over the simmering water. Reheat to 88 to 91 F for dark chocolate or 85 to 87 F for white or milk chocolate. Remove the bowl from the heat once you have reached the right temperature. Spread a small spoonful of the chocolate on a piece of wax paper. If it looks dull or waxy, restart the process. If it dries quickly with a glossy finish, it's ready!
• In that case, quickly dip each cookie in the melted chocolate, then sprinkle with finely chopped macadamia nuts, and then place it on a sheet of parchment paper to set. Do not let the chocolate get below 84 F, or you will need to retemper.