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Pineapple & Macadamia Nut Shortbread




Source of Recipe


Better Homes & Gardens






Recipe Introduction


Candied pineapple and macadamia nuts put a fresh spin on classic shortbread cookies.





List of Ingredients



• 2-1/2 cups all-purpose flour
  
• 1/3 cup packed brown sugar
  
• 1 cup cold butter
  
• 1/4 cup finely chopped macadamia nuts
  
• 1/4 cup finely chopped candied pineapple
  
• Pineapple Icing
  






Instructions



1. Preheat oven to 325 degrees F. In a large mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts and candied pineapple. Form mixture into a ball and knead until nearly smooth.
   
2. On a lightly floured surface, roll dough 1/4 inch thick. Using a 2-inch cookie cutter, cut dough into desired shapes. Reroll scraps no more than once. Place cutouts 1 inch apart on an ungreased cookie sheet.
   
3. Bake in preheated oven for 15 to 20 minutes or until bottoms just start to brown. Transfer to a wire rack and let cool. Transfer Pineapple Icing to a decorating bag and pipe designs on cookies, as desired. Let stand until icing is set.
   






Final Comments


Makes 3 dozen

Pineapple Icing: In a small mixing bowl, stir together 1 cup powdered sugar and 1/2 teaspoon vanilla. Stir in enough unsweetened pineapple juice (3 to 4 teaspoons) to make an icing of piping consistency.

To store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undecorated cookies for up to 3 months; thaw cookies, then pipe with icing.