Macadamia ROCA® Shortbread Cookies — Delilah’s Recipe Book
Looking for a different kind of cookie to bake for your family this winter?
Look no further! Delilah shares a new kind of cookie that she believes won’t last long around the house.
This candy is a classic favorite and the taste is still as good as I remember from childhood. Almond ROCA® always makes an appearance in my candy dish – though it doesn’t usually last long in my house. Something tells me when I make these Macadamia ROCA® Shortbread Cookies, they won’t last long either…
Macadamia ROCA® Shortbread Cookies
Prep Time: Approx. 1hr 15 min
Total Time: Approx. 1hr 25 min
Yield: Approx. 30 Cookies
1 cup butter, softened
¾ cup powdered sugar
1 teaspoon clear vanilla
2 ½ cup all-purpose flour, sifted
10 Macadamia ROCA® pieces, crushed
In a large bowl – mix butter, powdered sugar and clear vanilla with a spoon. Stir in sifted flour.
Use blender or food processor to crush 10 Macadamia ROCA® pieces and add to mix.
Split dough in half, roll into two logs 1 ½ inches diameter.
Wrap in plastic wrap and refrigerate for 1 hour or overnight.
Heat oven to 350˚F. Unwrap cookie dough and cut into ¼ inch cookies.
Place on parchment lined cookie sheet and bake 9-11 minutes.
Let set 1 minute then remove and cool. Enjoy!
Do YOU have a family favorite dessert or dish that is worth sharing? Comment below!
Rachel Specht contributed to this post