These are the cookies that I made for the
Bakesale for Japan fundraiser last month. My friend MC and I had each donated 100 cookies each and I donated some
Chi Chi Dango as well! The bakesale was an awesome event to participate in and I'm so happy that I had the chance to contribute. I believe the Los Angeles locations raised over $15,000 and nation wide somewhere around $125,000. MC and I of course also picked up several of the great looking baked goods for ourselves and our boyfriends. Plus didn't you know that baked goods that are bought for a good cause have No Calories?
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| Done! At 1am the night before the bakesale... |
Anyways for the bakesale I had decided to make a cookie that my mom is well known for, Macadamia Nut Shortbread cookies. I liked this recipe since it makes a lot of cookies, and since it was a refrigerator cookie dough, so I could bake them at my convenience.
Macadamia Nut Shortbread Cookies
from my mom
6 sticks butter (my mom sometimes does half margarine and half butter)
1 1/2 cups powdered sugar
1 1/2 cups sugar
1 T. vanilla
5 and 3/4 cups flour
1 and 1/2 cups chopped macadamia nuts
1. In a bowl cream together butter and sugar.
*Be sure to use butter that is room temperature, or be sure to cream butter really well. If not you may end up with a cookie that spreads too much or has holes in it!*
2. Slowly mix in vanilla, flour and macadamia nuts, making sure nuts and flour are well mixed.
3. Divide dough and form into 4-5 logs and wrap logs in wax paper or saran wrap. Refrigerate for 2-3 hours (or overnight).
*Chilling for a shorter time will cause the cookies to spread out and not maintain its shape*
4. Once ready, preheat oven to 350 degrees. Slice off 1/4 inch thick slices.
*Your knife should cut easily through the dough and create solid discs. If it does not refrigerate longer*
5. Bake 350 degrees for 12-15 minutes or until edges are a light golden brown.
These cookies are great. I've played around with them and added in matcha powder, mini chocolate chips and even drizzled chocolate over the tops. Ooh it probably would be awesome dipped halfway in caramel and then in chocolate. Mmm pure decadence.
When I drink tea I always love shortbread cookie (and always in my pantry (sadly packaged). I love your cookie wrapping as much as I love your cookies! You did a wonderful job Lindsey! And I have to make a comment. Your nail is AWESOME. Me, with the kids and cooking meals all day, manicure doesn't last a day. :-(
ReplyDeleteLove the idea of dipping them in caramel and chocolate...a fantastic cookie made even yummier! These look great, and your packaging is adorable!
ReplyDeleteMacadamia nuts sound so good in shortbread cookies! This look delicious :)
ReplyDeleteLindsey, your macadamia nut cookies are amazing, but I'm captivated by your cute label and striking houndstooth nails :) So glad that the bake sale was so successful - my mom is Japanese from Hawaii, too.
ReplyDeleteThank you! My awesome boss actually helped me make the labels, she even listed the ingredients on the back. And the nails are the Sally Hansen Nail Effect stickers- great for people who type all day and cook. I went 2 weeks with only 1 chip from bowling! Even at 3 weeks it still looked good though I had grow out on the bottom.
ReplyDeleteShortbread cookies with macadamia nuts? My favorite nut, and possibly my favorite cookie! All for a great cause too. God bless you guys.
ReplyDeleteI don't think I've ever baked with macadamia nuts. These cookies sound awesome! Thanks for sharing your mom's recipe. I also love the way you packaged them.
ReplyDeleteCool looking nail polish :)
ReplyDeletehow many cookies does this recipie make?
ReplyDeleteMacadamia Nut Shortbread Cookies are toothsome. Thanks for sharing this fabulous post
ReplyDeleteI will have to make this for our talk story time at church. Question: What kind of butter? Salted? Sweet cream?
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