Snack · 60 min · hawaiian

Macadamia Nut Shortbread

Dinner decisions, handled: Macadamia Nut Shortbread pairs all-purpose flour with butter for a 60-minute Hawaiian snack. The macros do the talking: 8g protein, 56g carbs, and 38g fat in every 580-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups All-purpose flour
• 1 cup Butter
• 3/4 cup Powdered sugar
• 1 cup Macadamia nuts
• 1 tsp Vanilla
• 1/2 tsp Salt

Steps

1. Cream the butter and sugar just until combined — overbeating makes shortbread spread.
2. Fold in the flour, salt, and finely chopped macadamias into a crumbly dough.
3. Press into a pan, dock with a fork, and bake at 325°F for 35 minutes until pale gold.
4. Cut while warm, cool completely; the macadamias toast in the oven into buttery crunch.
5. These keep 2 weeks in a tin — if they last that long, which they will not.

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