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Mocha Macadamia Nut Shortbread




Source of Recipe


Internet


List of Ingredients




3/4 c salted macadamia nuts
2/3 c sugar
1/2 tsp vanilla
1 c unsalted butter -- cut in small cubes
2 1/4 c all-purpose flour

---Mocha Icing---
1 tbsp instant coffee or 1 tsp instant espresso
3 tbsp boiling water
4 tbsp butter -- melted
1 3/4 c powdered sugar -- sifted
1 tsp vanilla

Recipe



Place the macadamia nuts and sugar in a food processor, pulse for about 30 seconds, or until the mixture resembles cornmeal. Sprinkle the vanilla extract over the mixture and then scatter the butter. Process the mixture just until smooth. Add 1-1/4 cups of the flour to the macadamia mixture and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs. Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Wrap the waxed paper or plastic wrap tightly around the dough and twist the ends closed. Chill for several hours or overnight. Peheat the oven to 350 degrees Fahrenheit. Cut the chilled dough into 1/3-inch-thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they're fragile while they're still warm). Glaze the cookies while still warm with mocha icing, using a pastry brush. Store completed cookies in an airtight container, well-wrapped these may be frozen. Separate the cookies with sheets of waxed paper or the icing may stick together.

Mocha Icing: Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners' sugar, and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actuallytouching the icing surface, until you use the icing.