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Coconut Macadamia Shortbread

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Coconut Macadamia Shortbread
  • Prep 45 min
  • Total 4 hr 45 min
  • Servings 48
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Add these delicious Christmas shortbread cookies that feature coconut and macadamia nuts to your dessert table.
Updated Mar 11, 2014

Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon coconut extract
  • 1 cup coconut, toasted
  • 1/2 cup finely chopped macadamia nuts
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.
  • 2
    Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.
  • 3
    Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.
  • 4
    Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dough logs can be frozen in resealable freezer plastic bags up to 1 month. Remove from freezer 10 minutes before cutting and baking.

Nutrition

80 Calories, 5g Total Fat, 0g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
50mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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