September 4th is National Macadamia Nut Day!
I like macadamia nuts. They are crunchy yet soft, and they have a great flavor! I knew they would go well in shortbread, but I wanted to stay away from adding white chocolate or coconut. Not that there is anything wrong with those add-ins, it’s just that when I see dessert recipes that have macadamia nuts in them, I usually see them paired with white chocolate or coconut. I wanted something different. I ended up adding toffee pieces to my shortbread. It adds a little sweetness and it isn’t so strong that you lose the flavor from the nuts.
Toffee and Macadamia Shortbread
Recipe adapted from Use Real Butter
1 cup (2 sticks) butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups flour
1 cup finely chopped macadamia nuts
1/2 cup toffee bits
In a stand mixer, cream together the butter and powdered sugar. Add in the vanilla and salt. Stop the mixer and scrape down the sides. Turn the mixer on low and add in the flour. Once the flour is incorporated, add in the macadamia nuts and toffee. Divide the dough in half and place it on plastic wrap. Either roll it into a log, or pat it evenly into a square shape. Refrigerate the dough for at least 2 hours.
Preheat oven to 300 degrees.
After 2 hours, remove the dough from the refrigerator and cut it into rounds (if you rolled the dough) or squares. Place the shortbread onto a parchment paper lined cookie sheet. Bake in a preheated oven for 20-25 minutes, or until lightly golden brown. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the shortbread onto cooling racks and let cool completely. Enjoy!
Made with love, not calories!