Vanilla Bean Macadamia Shortbread Cookies
Indulge in buttery, melt-in-your-mouth cookies with the unique fragrance of vanilla beans and the crunch of macadamia nuts, perfect for snacking or as an accompaniment to afternoon tea.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted for better control over flavor.
- 1/2 cup powdered sugar
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 cup cornstarch
- 1 vanilla bean, seeds scraped Fresh vanilla bean is ideal; can substitute with 1 teaspoon vanilla extract.
- 1/2 cup chopped macadamia nuts Can substitute with pecans or walnuts.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Incorporate the scraped vanilla bean seeds into the butter-sugar mixture, blending until evenly combined.
- Gradually add in the all-purpose flour, cornstarch, and salt, stirring until the dough forms a cohesive ball.
- Gently fold in the chopped macadamia nuts until evenly distributed.
- Shape the dough into a log approximately 2 inches (5 cm) in diameter. Roll it tightly in parchment paper or plastic wrap and refrigerate for about 30 minutes.
- Once chilled, slice the dough into 1/4 inch (6 mm) thick rounds.
Baking
- Arrange the cookie slices on a baking sheet lined with parchment paper, ensuring some space between them.
- Bake in the preheated oven for 12–15 minutes, or until the edges turn a light golden color.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To enjoy the cookies warm, briefly reheat them in the oven at 300°F (150°C) for about 5 minutes. Store in an airtight container at room temperature for up to one week. Can be frozen for up to three months.