Shortbread cookies are a timeless classic — buttery, crumbly, and utterly delicious. When you add the rich, creamy crunch of macadamia nuts, these cookies reach a whole new level of indulgence.
Whether you’re baking for a holiday, a special occasion, or just because, this macadamia nut shortbread recipe is sure to impress. The subtle sweetness pairs beautifully with the delicate texture, making each bite a perfect balance of flavor and crunch.
Plus, they’re surprisingly easy to make, requiring just a handful of simple ingredients and straightforward steps.
If you love baking and trying new cookie recipes, this one will quickly become a favorite. The macadamia nuts add a gourmet touch without any extra effort.
You’ll enjoy the process and the delightful results — perfect for gifting or savoring with a cup of tea or coffee.
Why You’ll Love This Recipe
This macadamia nut shortbread recipe stands out for several reasons. First, the combination of buttery dough and crunchy nuts creates a perfect texture contrast that melts in your mouth.
The recipe uses simple ingredients that you likely already have on hand, making it accessible for bakers of all skill levels.
Additionally, these cookies hold their shape beautifully, making them ideal for decorative scoring or even dipping in chocolate for an extra treat. They keep well in an airtight container, so you can prepare them ahead of time for parties or gifts.
Finally, this recipe invites creativity — you can easily swap nuts or add flavor twists without losing the classic shortbread charm.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup (100g) macadamia nuts, roughly chopped
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Sharp knife or cookie cutter
- Cooling rack
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Chop the macadamia nuts roughly and set aside. Toasting them lightly in a dry pan for 3-4 minutes enhances their flavor but is optional.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix.
- Fold in the chopped macadamia nuts until evenly distributed.
- Turn the dough out onto a lightly floured surface and gently knead just to bring it together. Roll the dough into a rectangle about 1/2 inch (1.3 cm) thick.
- Cut the dough into bars or squares using a sharp knife. You can also use cookie cutters for fun shapes.
- Place the cut pieces on the prepared baking sheet, leaving a little space between each cookie.
- Prick the tops of each cookie with a fork or score with a knife for a traditional shortbread look.
- Bake in the preheated oven for 20-25 minutes, or until the edges are just beginning to turn golden. The cookies should still be pale on top.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Tips & Variations
“For the best texture, don’t overwork the dough once the flour is added. Overmixing can make the shortbread tough instead of tender.”
You can experiment with this recipe by swapping macadamia nuts for other nuts like pecans or almonds. Adding a pinch of cinnamon or a few tablespoons of shredded coconut can also give a unique twist.
If you want to add a touch of chocolate, dip half of the cooled cookies into melted white or dark chocolate, then place on parchment paper and allow to set. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend of your choice.
For a more festive look, sprinkle coarse sugar on top before baking or add a zest of lemon or orange to the dough for a refreshing citrus note.
Nutrition Facts
| Nutrient | Amount per Serving (1 cookie) |
|---|---|
| Calories | 150 kcal |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 10 g |
| Sugar | 5 g |
| Protein | 2 g |
| Fiber | 1 g |
Serving Suggestions
These macadamia nut shortbread cookies pair wonderfully with a hot cup of tea, coffee, or even a glass of cold milk. They make a lovely gift when wrapped in parchment and tied with a ribbon.
For a cozy afternoon treat, serve them alongside a bowl of homemade soup or a fresh salad — try the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light contrast.
You can also include the shortbread cookies as part of a dessert platter featuring other treats like the Chocolate Banana Smoothie Recipe Vegan: Easy & Delicious or the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for a complete meal experience.
Conclusion
This macadamia nut shortbread recipe offers a perfect blend of simplicity and gourmet flavor. With minimal ingredients and easy steps, you can create a batch of delicious cookies that impress every time.
The buttery texture combined with crunchy macadamia nuts delivers a delightful eating experience, perfect for any occasion.
Whether you’re an experienced baker or just starting out, this recipe is approachable and adaptable. Try the variations to make it your own, and enjoy sharing these lovely treats with friends and family.
For more delicious recipes and inspiration, be sure to explore other flavorful options like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Recipes No Tofu: Delicious Plant-Based Meals.
Happy baking!
📖 Recipe Card: Macadamia Nut Shortbread
Description: A buttery and crumbly shortbread cookie studded with crunchy macadamia nuts. Perfectly sweet and rich, ideal for tea time or gifting.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup macadamia nuts, chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C).
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and salt, mixing until combined.
- Fold in chopped macadamia nuts.
- Press dough into a greased 9×9 inch pan.
- Bake for 25 minutes or until edges are lightly golden.
- Cool completely before cutting into squares.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 15 g | Carbs: 10 g
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