Honey Macadamia Shortbread Recipe

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

Kacey created this recipe for me because I loved the Chocolate Covered Shortbread she created for me earlier this year so much that I had to have another variety! After you've tried homemade shortbreads, you will never look at store-bought shortbread cookies the same way!

Honey Macadamia Nut Shortbread Recipe

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Honey Macadamia Nut Shortbread Recipe

Course Dessert

Author Jennifer

Ingredients

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

Instructions

1. Preheat oven to 375.
2. 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).
3. 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.
4. 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.