Chocolate-Dipped Macadamia Shortbread Cookies – a delicious recipe with butter, powdered sugar, vanilla, flour, nuts, milk chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
2
Stir in macadamia nuts.
3
Place dough on wax paper and shape into a roll two inches in diameter.
4
Wrap in paper and foil and chill at least two hours or overnight.
5
Preheat oven to 300 degrees.
6
Cut roll into slices approximately 1/4 to 1/2 inch thick.
7
Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
8
Remove from oven; cool on wire rack.
9
Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
10
Mix well.
11
Dip one end of each cookie into chocolate mixture and place on wax paper.
12
Refrigerate cookies until chocolate hardens.
13
Store in cool place.
948
kcal
Calories
60
g
Fat
94
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, 3/4 cup powdered sugar, 1 teaspoon vanilla, 2 cups sifted flour, and more.
Yes, Chocolate-Dipped Macadamia Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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