Hawaiian Shortbread Cookie Recipe

5 from 10 votes

A buttery & delicious shortbread recipe with chocolate chips & macadamia nuts.

Prep Time15

Cook Time20

Total Time35

Course: Cookies

Cuisine: American

Servings:

Calories: 170kcal

Author: Paige

Preheat the oven to 300 degrees, and prepare a large baking sheet (cookie sheet) with parchment paper. Set your butter out to soften for at least 30 minutes.
Sift the dry ingredients together in a medium-sized bowl, set aside.
In a large bowl, cream the butter and sugar until it's light and fluffy, about 3 minutes using an electric mixer. Add the vanilla and mix to combine.
Add the flour mixture to the butter mixture - about half the amount at a time - just mixing it together until the flour disappears into the butter, 30 seconds or so. Mix the rest of the flour in until just combined.
Stir the chocolate chips and macadamia nuts in the batter until combined.
Scoop the batter with an ice cream or cookie scoop (or a spoon) - about 1 ½ tablespoons per cookie - onto the prepared baking sheet. Flatten the tops down slightly with a flat-bottom jar or glass and bake for 18-20 minutes. The outside edges will be very light brown.
Let the cookies cool on the baking sheet for about 10 minutes until set, then transfer to a wire cooling rack.
Makes about 2 dozen cookies.

Line your cookie sheet with parchment paper before baking so the cookies don't stick.
Make sure your butter is soft before starting. If it's too cold, it won't mix well.
You can leave the macadamia nuts out if you like, or try an equal amount of toasted pecans instead.
Use a small ice cream scoop to form the cookie dough...this is the best way to do it to get a consistent size for overall even baking.
Use superfine Baker's Sugar in this recipe, found in what looks like a milk carton in the baking aisle of well-stocked grocery stores. Otherwise, use regular granulated sugar.