Honey Macadamia Shortbread

This Honey Macadamia Shortbread Recipe embodies the same crispy, buttery goodness of the classic shortbread cookie, but is a much more refined dessert. Who doesn't love a sweet, crispy little piece of shortbread?

I've always been a big fan of the shortbread cookie Pecan Sandies, and that delightful little cookie opened my taste buds up to an entirely new world of shortbread goodness!

Why we love this Honey Macadamia Shortbread Recipe

This Macadamia Nut Shortbread was inspired by our Chocolate Covered Shortbread. After you've tried homemade shortbreads, you will never look at store-bought shortbread cookies the same way!

Are you looking for more easy cookie recipes like our Honey Macadamia Nut Shortbread Recipe?

Ingredients you will need to make Honey Macadamia Shortbread

• 10 tablespoons soft butter 
• ¼ cup white sugar 
• 1 and ¼ cup all purpose flour 
• dash of course sea salt 
• 1 cup chopped macadamia nuts 
• 4 tablespoons raw honey 
• optional: cinnamon

Instructions for how to make Honey Macadamia Shortbread

Preheat oven to 375 degrees F.  Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. 

A ball will start to form, this is how you’ll know it is ready to press into your mini tart pans (ungreased). 

Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.  

When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts. You’ll want to slightly press in the larger pieces to help the honey hold them in place. 

If you are adding cinnamon, now is the time to do it! Store at room temperature in an airtight container and enjoy within a week.  

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Macadamia Shortbread

Jennifer

This Honey Macadamia Shortbread Recipe embodies the same crispy, buttery goodness of the classic shortbread cookie, but is a much more refined dessert.

5 from 1 vote

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Course Dessert

Cuisine American

Servings 4 servings

Calories 746 kcal

Ingredients

  

1x2x3x

• 10 tablespoons butter softened
• ¼ cup white sugar
• 1.25 cups all purpose flour
• dash sea salt
• 1 cup macadamia nuts chopped
• 4 tablespoons raw honey

Instructions

 

• Preheat oven to 375 degrees F.
• Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you’ll know it is ready to press into your mini tart pans (ungreased).
• Bake for 22-26 minutes or until puffy and slightly browned around the edges.  You may cool in the pans or out of the pans, either way on wire racks.
• When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts.
• You’ll want to slightly press in the larger pieces to help the honey hold them in place. You can sprinkle with a bit of cocoa powder to kick the flavors up a notch, but this shortbread is simply delicious even without it!
• Store at room temperature in an airtight container and enjoy within a week.

Nutrition

Serving: 1gCalories: 746kcalCarbohydrates: 64gProtein: 7gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 75mgSodium: 228mgPotassium: 185mgFiber: 4gSugar: 31gVitamin A: 875IUVitamin C: 1mgCalcium: 44mgIron: 3mg

Keyword Macadamia Nuts, shortbread

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