Pineapple and Macadamia Nut Shortbread Cookies with Piña Picante

Pineapple Macadamia Nut Shortbread

Makes 18

1/2 cup (4oz) unsalted butter
1 1.76 oz package Piña Picante Ginger Lime, finely diced
1/2 cup (104 g) light brown sugar, lightly packed
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1 egg yolk, egg white reserved, covered, and refrigerated
1 1/4 cups (163 g) all-purpose flour
1/2 cup chopped macadamia nuts
1/4 cup turbinado sugar

Start by gently melting the butter over a low heat. Once the butter has melted, remove the pan from the heat and stir in the finely diced pineapple pieces. Let the mixture sit for 20 minutes to let the fruit rehydrate slightly and also infuse the butter.

At this point you can let the butter cool to room temperature to a more solid state naturally by leaving it sitting out for an hour or so or place the butter in a bowl and placing it over a bowl of ice to speed up the process. If going this route, whisk constantly to make sure the butter doesn’t freeze. Once the butter is at a room temp consistency, remove the bowl from the ice and continue.

Cream together the room temperature butter/pineapple mixture with the brown sugar and salt until light and fluffy. Add the vanilla and the yolk (save the egg white!) and mix to combine. Add the flour and nuts and mix on low speed just until mostly combined. At this point you might need to use your hands to make a cohesive dough and if it’s really giving you trouble you can add about a teaspoon of the reserved egg white.

Once the dough has come together, form it into a 9″ log on a piece of plastic wrap and wrap tightly to make an evenly round log.

Refrigerate preferably overnight to make the easiest job slicing but if you can’t wait that long at least 3 or 4 hours.

Once the dough has refrigerated, Preheat the oven to 350ºF and line a half size baking sheet with parchment paper. Brush the reserved egg white all over the log and sprinkle with the turbinado sugar to fully cover. Slice into 18 cookies (each slice should be between 1/4 and 1/2 “) and place on the prepared baking sheet. Bake for 13-15 minutes, they really won’t turn golden brown on the top at all but you’ll notice the tops of the cookies have a matte finish and no sheen at all.

Let the cookies cool slightly then transfer to a wire rack to fully cool before serving. Store leftover cookies in an airtight container for up to 1 week.

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