Makes about twenty-four 2-inch (5-cm) square cookies
TOPPING
CO O K I E D O U G H
D/e cup (about 3 ounces/75 grams) unsalted macadamia nuts, crushed and finely chopped, but not ground
- cup sugar
B/d cup sugar
1- ounces (50 grams) unsalted macadamia nuts, crushed with the bottom of a pan 2. cups all-purpose flour (spoon flour into a dry-measure cup and level off)
One 9 x 13 x 2-inch (23 x 33 x 5-cm) pan lined with buttered foil
- teaspoon baking powder 12 tablespoons (1- sticks) cold unsalted butter, cut into 12 pieces
Macadamia Shortbreads
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Macadamia nuts may be expensive, but they have a delicate and elusive flavor perfect for these cookies. Everything is just mixed together and pressed into the pan— nothing could be easier.
1. Set a rack in the middle level of the oven and 7. If you find the cookies are not crisp, return preheat to 325°F (160°C). them to the pan and a 300°F (150°C) oven and bake them for another 10 to 15 minutes, 2. For the dough, combine the sugar and then cool the pan on a rack. macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse S t o r a g e : Keep the cookies between sheets of wax to grind finely. Add the flour and baking paper in a tin or plastic container with a tightpowder and pulse several times to mix. Add fitting lid. the butter and pulse until the butter is finely mixed in. The mixture should be powdery. 3. Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in. 4. Use a brush to sprinkle the top of the dough generously with water. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in. 5. Bake the cookies until they are golden and firm, about 30 minutes. 6. As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they’ll become crisp.
Modern Baker