My Aunt Joan is the queen of shortbread, as far as I'm concerned. She makes lots of different kinds, and lots of them are even wheat-free and dairy free. I prefer the wheat and butter ones, and this is one of those recipes. These shortbread cookies (also from Aunt Joan) have replaced Aunt Joan's Almond Butter Cookies as my favorite shortbread, but just barely. I like these cookies because they are so tender and melty on my tongue. They're on the dry side, so maybe that's why my husband doesn't care for them, but with a nice light brown edge and lots of macadamia nuts, they satisfy a butter & sugar craving any day.
Oh, and if you try these, the "shaken to level" instructions are because the first time I made these they spread too much, so by shaking the measuring cup to level the dry ingredients, you get just enough body so that the cookies don't over spread and loose their cute stamp design.
Preheat oven to 375°F.
Step 1: In a small mixer bowl, cream together until light and fluffy
- 3/4 cup real butter, softened but still cool
- 1/2 cup powdered sugar (shaken to level)
Step 2: Add
- 1 tsp. vanilla extract
- 1 cup King Arthur unbleached all-purpose flour (shaken to level)
- 1/2 cup cornstarch (shaken to level)
- 1/2 cup finely chopped roasted macadamia nuts, or other preferred nut
On low speed, mix until blended well, scraping bowl.
Step 3: Shape dough into 1-inch balls. Roll each ball in ½ cup very finely chopped nuts (or in granulated sugar if you’re not trying to keep to less than 6 ingredients). Place on cookie sheet lined with parchment paper. Flatten with a greased cookie stamp or flat-bottomed glass. Bake for 10-12 minutes or until edges are lightly browned. Remove shortbreads to wire racks to cool. Store in an airtight container.
Makes about 1 1/2 dozen 2 1/2-inch cookies.