Macadamia shortbread stars

Discover the delightful taste of Macadamia Shortbread Stars! These buttery cookies blend the rich flavors of roasted macadamia nuts and vanilla for a melt-in-your-mouth treat. Perfect for holidays or any occasion, this easy recipe combines simple ingredients to create star-shaped cookies that are as beautiful as they are delicious. Try them today!

  • 01 May 2025
  • Cook time 20 min
  • Prep time 10 min
  • 18 Servings
  • 5 Ingredients

Macadamia shortbread stars

Macadamia shortbread stars are a delightful twist on traditional shortbread cookies. The rich, buttery flavor of the shortbread pairs perfectly with the crunchy, nutty macadamias. These cookies are not only delicious but also visually appealing, making them perfect for holiday gatherings or as a special treat any time of the year.

Ingredients:

1 cup butter
220g
1 cup sugar
230g
1/2 tsp vanilla extract
2g
2 cups all-purpose white wheat flour
250g
1/2 cup macadamia
72g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
3. Add Vanilla:
- Mix in the vanilla extract until fully incorporated.
4. Combine Dry Ingredients:
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed until just combined. Avoid overmixing to keep the shortbread tender.
5. Fold in Macadamia Nuts:
- Gently fold in the finely chopped macadamia nuts until evenly distributed throughout the dough.
6. Chill the Dough:
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. This will make it easier to roll out and cut into shapes.
7. Roll Out the Dough:
- Lightly flour your work surface and rolling pin. Roll out the dough to about 1/4-inch (6mm) thickness.
8. Cut Out Stars:
- Use a star-shaped cookie cutter to cut out stars from the dough. Place the cut-out stars onto the prepared baking sheet, leaving about an inch of space between each cookie.
9. Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be sure not to overbake as the cookies are meant to be tender.
10. Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
- Once cooled, your macadamia shortbread stars are ready to be enjoyed! Store in an airtight container to keep them fresh.

Tips:

- Use high-quality butter to enhance the flavor and texture of your shortbread.

- Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much during baking.

- To ensure even cooking, make sure all the cookies are of similar thickness before baking.

- If you don't have a star-shaped cookie cutter, you can use any other shape you like or simply slice the dough into squares.

Making macadamia shortbread stars is a simple yet rewarding baking project. With just a few ingredients and some basic tips, you can create delicious, elegant cookies that are sure to impress. Enjoy these cookies with a cup of tea or coffee, or package them in a pretty box for a thoughtful homemade gift.

Nutrition Facts
Serving Size44 grams
Energy
Calories 220kcal11%
Protein
Protein 2.10g1%
Carbohydrates
Carbohydrates 24g7%
Fiber 0.75g2%
Sugar 13g13%
Fat
Fat 13g16%
Saturated 6g20%
Cholesterol 30mg-
Vitamins
Vitamin A 90ug10%
Choline 6mg1%
Vitamin B1 0.07mg6%
Vitamin B2 0.01mg0%
Vitamin B3 0.32mg2%
Vitamin B6 0.03mg2%
Vitamin B9 4.22ug1%
Vitamin B12 0.00ug0%
Vitamin C 0.03mg0%
Vitamin E 0.03mg0%
Vitamin K 0.90ug1%
Minerals
Calcium, Ca 9mg1%
Copper, Cu 0.05mg6%
Iron, Fe 0.29mg3%
Magnesium, Mg 10mg2%
Phosphorus, P 30mg2%
Potassium, K 40mg1%
Selenium, Se 3.36ug6%
Sodium, Na 16mg1%
Zinc, Zn 0.22mg2%
Water
Water 3.64g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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