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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


  1. Heat oven to 350 degrees F. Lightly oil two baking sheets.
  2. In a large bowl, cream butter, sugar, vanilla extract and salt together until light and fluffy.
  3. Add flour and cake flour and beat until smooth.
  4. In a shallow dish, stir together macadamia nuts and raw sugar.
  5. Form dough into 1-inch balls and roll in macadamia nut mixture.
  6. Place 2-inches apart on prepared baking sheets, and flatten slightly.
  7. Bake for about 15 minutes, or until golden brown.
  8. Cool on rack.

Makes about 56 cookies.

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

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