Hawaiian Shortbread Cookies Recipe

Close-up of Hawaiian shortbread cookies featuring macadamia nuts and dried pineapple, with some cookies partially dipped in dark chocolate and garnished with chopped nuts.

These Hawaiian shortbread cookies are a tropical twist on a classic treat. The buttery shortbread base pairs beautifully with lightly toasted macadamia nuts and dried pineapple. They’re perfect for special occasions or just because!

Prep Time20

Cook Time12

Chilling Time30

Total Time1 2

Servings: cookies

Calories: 78kcal

Author: Sandra

Ingredients

1 cup unsalted butter, softened 1 cup is 2 sticks (Note 1)
½ cup powdered sugar
¼ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup finely chopped macadamia nuts lightly toasted (Note 2)
½ cup finely chopped dried pineapple
Optional: 1 cup white or dark chocolate for dipping

Instructions

In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
1 cup unsalted butter, softened, ½ cup powdered sugar, ¼ cup granulated sugar
Mix in the vanilla extract until well combined.
1 tsp vanilla extract
In a separate bowl, whisk together the flour and salt.
2 cups all-purpose flour, ¼ tsp salt
Gradually add the flour mixture to the butter mixture, mixing just until combined.
Gently fold in the chopped macadamia nuts and dried pineapple until evenly distributed.
½ cup finely chopped macadamia nuts, ½ cup finely chopped dried pineapple
Divide the dough in half. Roll each portion into a log (about 1.75 to 2 inches in diameter, 9 inches long) and wrap in plastic wrap. Refrigerate for at least 30 minutes to firm up.
Preheat your oven to 325 F (165 C) and line a baking sheet with parchment paper.
Using a sharp knife, slice the chilled dough into ½-inch thick rounds (Note 3).
Arrange the rounds on the prepared baking sheet about 1 inch apart.
Bake for 12-15 minutes, or until the edges are just turning golden. Cool on a wire rack.
If you’d like to add chocolate, melt the white or dark chocolate in a microwave-safe bowl, microwaving in 15-second intervals and stirring until smooth. Dip half of each cookie into the chocolate, then set on parchment paper to let the chocolate harden (Note 4).
Optional: 1 cup white or dark chocolate for dipping

Notes

To ensure your butter is properly softened, let it sit at room temperature for about 30 minutes. It should be soft enough to press with your finger but not greasy or melted.
Lightly toast the macadamia nuts before chopping for a deeper, nuttier flavor. Toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently to avoid burning.
Use a sharp knife to slice the chilled dough logs. This helps prevent crumbling and ensures clean edges.
When melting chocolate, make sure the bowl and utensils are completely dry. Any water can cause the chocolate to seize and become lumpy.

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