Lilikoi Cheesecake – Day One – Macadamia Nut Shortbread Cookies
While on vacation in Hawaii, I did some baking for my family. I decided to make some Macadamia Nut Shortbread Cookies, Lilikoi (Passion Fruit) Curd, and a Cheesecake for everyone. Let me just tell you how amazing this was!
The Shortbread Cookies were inspired from a local cookie shop – Big Island Candies. We drive over to Hilo and get a few boxes of these to bring back for ourselves and for gifts. They have a lot of yummy cookies and candies and it’s so hard to make up my mind while I’m there.
I decided to make these to be a cookie crust for my cheesecake. It’s a good thing that there were more than enough for the crust and for dipping.
While on the Big Island, I’ve gone to the beach, the pool, the forest, the desert, and the Jacuzzi. It’s a tough life, but hey – it’s my life. I am blessed to have parents who live here and siblings who fly over from Oahu to spend time with us. There was a total of 11 of us in the house and we all fit comfortably. At least the adults did; the kids slept on a few futons on the floor. They seemed very comfortable.
I will be here a few more days and I am excited to go on our boat ride with snorkeling. It looks amazing. Watch for photos on my Instagram feed with #psbonvacay.
Macadamia Shortbread Cookies
Easy and Delicious Macadamia Nut Shortbread Cookies - from Hawaii with Aloha!
- 1 cup butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup macadamia nuts, coarsely chopped
- 8 oz. dark chocolate
- 1/4 cup macadamia nuts, finely chopped
- Beat the butter until smooth and add in the powdered sugar and vanilla. Gradually add flour then mix in the 1 cup of chopped macadamia nuts.
- Transfer the batter to a sheet of parchment paper. Lay a second sheet over top and roll to ¼ inch thickness. Try to shape into a rectangle as much as possible. Place it onto a cookie sheet and refrigerate for 2 hours.
- Preheat oven to 300°F and remove dough from refrigerator.
- Slice the cookie batter into 1x2 inch rectangles. Transfer to a cookie sheet lined with parchment and back for 20 minutes. The edges should be slightly browned but the middle may still be soft.
- Cool the cookies completely.
- If you are making a crust, set aside at least ⅔ of the finished cookies. Set aside some of the "prettier" cookies for dipping.
- Melt your chocolate and dip the cookies or spoon the chocolate over the cookie. Gently remove any excess chocolate, lay it out on a sheet of parchment and sprinkle some finely chopped mac nuts on.
- Place into the fridge to set the chocolate and then serve.