The brilliance of shortbread is its simplicity. Mix together some butter, flour, sugar, and you’ve got a lovely, tasty cookie. I like that kind of thinking, as you can see in recipes like this one. Or how about this one?
This particular recipe for shortbread comes from a fabulous baking book, The Modern Baker. Macadamia nuts seem to be too often relegated to ho-hum cookies with white chocolate. Not my favorite. But, here in these shortbread, those same macadamias get the chance to be the star.
The fact that these can be mixed up in short order using your food processor is even more of a plus for me. You can very quickly have these mixed and baking in just a few minutes. Honestly, it took me longer to chop all the nuts than to put it all together.
In the looks department, I love the mixture of macadamias and sugar on top of the shortbread. It gives them a little sparkle as well as a little flavor boost. The original recipe uses unsalted macadamias. Always a fan of sweet and salty, I opted to use lightly salted nuts and was very pleased with the outcome.
Be sure to follow the directions well for how to handle the cookies once they come out of the oven. They are far easier to cut when they’re warm. Then, after they cool, you’ll have crispy, delicate, delicious, pretty-close-to-perfect shortbread!