Pineapple and Macadamia Nut Shortbread
Recipe from Better Homes and Gardens

A drizzle of pineapple icing adds flavor and a festive look to this simple shortbread cookie recipe. A buttery-rich addition to a Christmas cookie tray.


Pineapple and Macadamia Nut Shortbread

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Servings: Makes 3 dozen.
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Christmas Cookies, Cookie Icing, Cookies, Cookies, Cookies, Shortbread Cookies
 
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Ingredients
  • 2-1/2  cups
    all-purpose flour
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  • 1/3  cup
    packed brown sugar
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  • 1  cup
    cold butter
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  • 1/4  cup
    finely chopped macadamia nuts
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  • 1/4  cup
    finely chopped candied pineapple
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  •  
    Pineapple Icing
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Directions
1.
Preheat oven to 325 degrees F. In a large mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts and candied pineapple. Form mixture into a ball and knead until nearly smooth.
2.
On a lightly floured surface, roll dough 1/4 inch thick. Using a 2-inch cookie cutter, cut dough into desired shapes. Reroll scraps no more than once. Place cutouts 1 inch apart on an ungreased cookie sheet.
3.
Bake in preheated oven for 15 to 20 minutes or until bottoms just start to brown. Transfer to a wire rack and let cool. Transfer Pineapple Icing to a decorating bag and pipe designs on cookies, as desired. Let stand until icing is set. Makes 3 dozen.

Pineapple Icing
In a small mixing bowl, stir together 1 cup powdered sugar and 1/2 teaspoon vanilla. Stir in enough unsweetened pineapple juice (3 to 4 teaspoons) to make an icing of piping consistency.

To store
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undecorated cookies for up to 3 months; thaw cookies, then pipe with icing.
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