Macadamia Shortbread Chocolate Dipped Cookies
I cannot resist a Shortbread anything so this is a very dangerous cookie for me, note to self give them all away, now.
Well I did give some away but the ones I kept I had to eat up because our electricity went out for 2 days and I had to
throw out most things in my fridge and freezer. Such is the life in the Costa Rica Jungle. It would kill me to get rid of
these cookies. It was like Chuck and all the meat in our freezer, he lit the BBQ and cooked all the meat we had in the
freezer so he has been in meat eaters heaven. Filet Mignon, Chicken, Italian Sausage, Chorizo Sausage and he was so
happy I had to break it to him. STOP IT! Now the electricity is back on and I told him to Freeze the cooked meat and eat
it sparingly, not sure if he heard me.
1 cup butter at room temp
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups of flour
1 cup macadamia nuts choppped small
8 oz. dark chocolate
1/4 cup macadamia nuts chopped for the topping
2 Tablespoons of shortening
Beat the butter until smooth and add the powdered sugar and vanilla, I always mash the powdered sugar into the butter with a spoon fist so the powdered sugar doesn't fly all over the place when you start the mixer.
Slowly add the flour and mix in the 1 cup of macadamia nuts.
Lay a sheet of parchment paper in a cookie sheet and spread the dough into a 1/4 inch layer. Refrigerate for 2 hours.
Preheat the oven to 300 degrees and remove the dough form the fridge.
Cut the dough into 1x2 inch rectangles unless you are like me and can't cut a straight line for anything. Cut the edges to make them sorta straight.
Place the cookies on a parchment lined cookie sheet.
Bake for about 20 minutes or until a bit golden around the edges.
Cool cookies completely.
Melt chocolate in a bowl over slightly simmer water and add the shortening to the chocolate and mix in.
Dip half of the cookie in the chocolate and sprinkle on the rest of the chopped mac nuts and try not to eat to many.
Revised form the site Pintsizedbaker