Melt-in-Your-Mouth Macadamia Shortbread Cookies

This recipe makes deceptively light, notoriously rich shortbread cookies.

2 cups butter, softened
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups plus 3 tablespoons all-purpose flour
1 cup cake flour
1 3/4 cups finely chopped Mauna Loa macadamia nuts
1/4 cup raw sugar

Heat oven to 350 degrees F. Lightly oil two baking sheets.

In a large bowl, cream butter, sugar, vanilla extract and salt together until light and fluffy. Add flour and cake flour and beat until smooth.

In a shallow dish, stir together macadamia nuts and raw sugar. Form dough into 1-inch balls and roll in macadamia nut mixture. Place 2-inches apart on prepared baking sheets, and flatten slightly.

Bake for about 15 minutes, or until golden brown. Cool on rack.

Makes about 56 cookies.

Source: The Mauna Loa Cooking Treasury by Leslie Mansfield. © Celestial Arts 1998