Hawaiian Shortbread Cookie

These two Hawaiian Shortbread Cookie Recipes are simply shortbread variations. Just by varying add-ins to basic shortbread dough you can create all types of shortbread cookies.

Hawaii is noted for coconut, pineapples and, of course, macadamia nuts. Incorporating any of these into basic shortbread cookie dough makes them Hawaiian.

Hawaiian Shortbread Cookie Recipe

1 cup (1/2 lb.) butter
1/4 cup sugar
1 tsp. Vanilla
2 cups all-purpose flour
1/4 tsp. Salt
2 cups coconut flakes
1 cup powdered sugar

Cream the butter with the sugar until fluffy. Mix in the vanilla.

Sift the flour with the salt and add to the creamed mixture. Stir in the coconut and knead.

Shape the dough into a 1/2-inch thick roll and wrap in plastic film. Refrigerate several hours (overnight is best).

Slice the dough into 1/4-inch pieces and place on a greased cookie sheet. Bake in slow oven at 300 degrees for 20 minutes. Sift powdered sugar onto waxed paper and transfer cookies onto the sugar. Sift additional sugar lightly on top. Yield: 3 1/2 dozen.

Macadamia Hawaiian Shortbread Cookie

1 cup butter
2 cups flour
3 Tbsp. Sugar
1 tsp. Vanilla
1 cup coconut (Angel Flake)
1 cup chopped macadamia nuts

Preheat your oven to 270 degrees.

Cream the butter and sugar together. Add the vanilla and mix in well.

Add the flour and mix in. Knead in the coconut and the chopped macadamia nut. Form the dough into two logs. Chill the logs overnight.

When ready to bake, cut the logs into slices 1/4-inch thick. Bake at 270 degrees for 30 to 45 minutes or until light brown.

You could make either of these Hawaiian Shortbread Cookie Recipes even more Hawaiian with the addition of some chopped dried pineapple.

More About Shortbread Cookies

Thanks to the Internet we can purchase things today that we never could before. I've never seen shortbread pans or shortbread molds in my usual cooking supply stores but they're readily available over the Internet.

The same is true with Walker shortbread cookies. I'm not sure if they make a Hawaiian shortbread cookie, but just imagine being able to buy buttery shortbread cookies made in the Scottish Highlands prior to the Internet.

Use the search box at the bottom of the page and you'll be able to find them all.

Walker Shortbread Cookies

English shortbread is a tradition in the British Isles but Walker shortbread cookies are Scottish. This buttery shortbread is baked at the Walker family bakery located in a secluded village in the Scottish Highlands.

Walker Shortbread Cookies are classic pure butter shortbread. Walker shortbread cookies are baked fresh daily in small batches with only the finest shortbread ingredients available.

They still use the original Walker shortbread cookies recipe Joseph Walker used over 100 years ago.

Shortbread Pans and Shortbread Molds

To keep basic Scottish shortbread cookies traditional they should be baked in shortbread pans or shortbread molds. Shortbread was originally baked in wooden shortbread molds that were notched at the edges to signify the rays of the sun.

Today shortbread pans and shortbread molds are made of ceramic and come in many sizes and shapes. Most also have a decorative design.

Shortbread pans and shortbread molds need to be dusted with flour or powdered sugar before filling with the Hawaiian shortbread cookie dough to ensure easy release. After filling with the Hawaiian Shortbread Cookie dough they should be chilled about 15 minutes before baking so the designs will retain their shape.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop