Baking some short bread cookies for the holidays was always on my list but I never got around to doing it. This time around I made sure that it somehow got into my holiday baking. I started out with a basic shortbread cookie recipe but decided to double up the recipe and add two variations to it to make two different kinds of shortbread cookies.
That turned out to be a great thing, as each recipe game me about 40 cookies and I would not know what to do with 80 cookies of the same kind. I made these coconut orange macadamia shortbread cookies and some chai masala and cashew nut shortbread cookies. I really cant put my finger on one and say that it is my favorite, but one thing I would definitely say is that, crunch from the coconut is just something in itself in these cookies!
Coconut Orange Macadamia Shortbread Cookies
Ingredients
- 2 cups flour
- ¼ tsp baking powder
- 1 cup (2 sticks) butter, softened
- 1 tsp water
- ½ tsp salt
- 1 tsp vanilla extract
- ⅔ cup powdered sugar
- 1 cup dessicated coconut
- 1 tbsp orange blossom water
- zest of one orange
- ¼ cup macadamia nuts, chopped
Instructions
- Beat the butter well in a stand mixer till it becomes creamy.
- Add the rest of the ingredients together other than coconut and nuts and mix well.
- Toast the coconut till light golden brown.
- Mix it in with the nuts to the mixture in the stand mixer.
- Spread out a sheet of cling wrap.
- Scoop out the dough onto it and roll it out to a log shaped roll about 1 ½ to 2 inches in diameter.
- Roll tightly with the cling wrap and twist at both ends in opposite direction.
- Chill in the refrigerator for 2-3 hours.
- Preheat the oven to 350F.
- Take out the roll and unwrap it. Cut the log into circles ¼ inch thick or so.
- Place on a baking sheet lined with parchment paper.
- Bake for 20-30 mins until lightly golden in color.
- Cool on a wire rack and store in an airtight jar.
- 2 cups flour
- ¼ tsp baking powder
- 1 cup (2 sticks) butter, softened
- 1 tsp water
- ½ tsp salt
- 1 tsp vanilla extract
- ⅔ cup powdered sugar
- 1 cup dessicated coconut
- 1 tbsp orange blossom water
- zest of one orange
- ¼ cup macadamia nuts, chopped
- Beat the butter well in a stand mixer till it becomes creamy.
- Add the rest of the ingredients together other than coconut and nuts and mix well.
- Toast the coconut till light golden brown.
- Mix it in with the nuts to the mixture in the stand mixer.
- Spread out a sheet of cling wrap.
- Scoop out the dough onto it and roll it out to a log shaped roll about 1 ½ to 2 inches in diameter.
- Roll tightly with the cling wrap and twist at both ends in opposite direction.
- Chill in the refrigerator for 2-3 hours.
- Preheat the oven to 350F.
- Take out the roll and unwrap it. Cut the log into circles ¼ inch thick or so.
- Place on a baking sheet lined with parchment paper.
- Bake for 20-30 mins until lightly golden in color.
- Cool on a wire rack and store in an airtight jar.
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