From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
In a large bowl using an electric handheld mixer on high speed, cream the softened butter, brown sugar, and vanilla together for 1 minute. The mixture should be smooth, creamy, and lightly golden in color.
2
Add the flour and cornstarch and mix, starting on low speed and increasing to high speed. Beat on high speed for 1 minute or until whipped and fluffy. Fold in the chopped nuts.
3
Cut an 18-inch long piece of wax paper and place it on the counter. Transfer the cookie dough to the wax paper and shape/roll into a log about 1 ½ inches in diameter. Place on a cookie sheet or flat surface and refrigerator for 1 hour.
4
Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats. Take the chilled cookie dough log out of the refrigerator and unwrap the wax paper. Using a sharp knife, slice the log into ¼-1/2-inch slices. Place each slice on the prepared baking sheets, leaving 1 inch between each cookie for spreading room.
5
Bake in the preheated oven for 12-16 minutes or until lightly golden. Let cool on the pan for 10 minutes before transferring to a wire rack to finish cooling before topping with the melted chocolate.
6
Drizzle melted chocolate of your choice over the fully-cooled cookies. Place in the refrigerator or a cool place to allow the chocolate to firm up. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Dough Thoroughly ❄️Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and achieve crisp, defined edges with perfect shortbread texture.
- Toast Macadamia Nuts First 🌰Lightly toast the unsalted macadamia nuts at 300°F for 5-7 minutes before chopping and adding to the dough to intensify their buttery flavor and eliminate excess moisture.
- Cornstarch is Your Secret Weapon ✨The cornstarch creates the signature tender, melt-in-your-mouth crumb of shortbread—don't skip it or substitute, as it's essential for achieving the proper texture over all-purpose flour.
- Temper Chocolate for Professional Results 🍫Temper your white and dark chocolate by melting at 115°F and cooling to 82°F before drizzling to ensure a glossy finish, snap, and proper set without streaking.
- Use Room Temperature Butter for Proper Creaming 🧈Keep butter at 68-70°F when creaming with brown sugar to incorporate maximum air, creating lighter cookies with better flavor distribution and superior texture.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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