Last Updated February 24th, 2018 at 05:28 pm by Lisa
Island Macadamia Peppermint Bark Shortbread Cookies say Mele Kalikimaka. Baked with macadamia nuts, peppermint bark pieces, then drizzled in more chocolate.
Since colonial times, pineapples have been used during the holidays and became a sign of friendship and gracious hospitality in homes around the world…
Island Macadamia Peppermint Bark Shortbread Cookies
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
Island Macadamia Peppermint Bark Shortbread Cookies say Mele Kalikimaka. Baked with macadamia nuts, peppermint bark pieces, then drizzled with more chocolate.
Course:
Desserts & Sweets
Cuisine:
American
Keyword:
peppermint cookies, tropical cookies
Servings: 36
Calories: 217 kcal
Ingredients
- 2 cups butter softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 cups macadamia nuts finely chopped
- 1 cup peppermint bark chips, finely chopped
- 1 cup peppermint bark chips melted for drizzle decoration
Instructions
-
On a cutting board, finely chop both the macadamia nuts and peppermint bark chips, you can do them both together. Set aside.
-
Preheat oven to 375.
-
In a stand mixer fitted with a paddle attachment, mix softened butter, powder sugar, and vanilla extract.
-
Add flour 1 cup at a time and mix well.
-
Add finely chopped macadamia nuts and peppermint bark chips, mix well.
-
Roll out cookie dough on lightly floured surface, and cut into pineapple shapes. Place on parchment-lined baking sheet.
-
Bake for 20-22 minutes, or until edges are slightly golden brown. Cool cookies completely.
-
In a small glass bowl, melt about 1 cup of the peppermint bark (chips) in the microwave on high for 30 seconds, keep melting in 30-second increments until just melted and stir. Place melted peppermint chocolate in a strong gallon zip-top bag, snip a tiny corner of the bag the tip, and decorate with drizzles of melted peppermint bark in a criss-cross pattern on the pineapple cookies.
-
Let the melted chocolate set for a couple hours before stacking the cookies.
-
Enjoy, and Mele Kalikimaka.
Recipe Notes
Nutrition Facts
Island Macadamia Peppermint Bark Shortbread Cookies
Amount Per Serving
Calories 217
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 7g
35%
Cholesterol 27mg
9%
Sodium 93mg
4%
Potassium 42mg
1%
Total Carbohydrates 22g
7%
Sugars 9g
Protein 2g
4%
Vitamin A
6.3%
Vitamin C
0.1%
Calcium
0.9%
Iron
4.8%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday baking is a time to slow down, and create delicious sweets that only come once a year. Each year I create at least one new cookie, and this one tells me I might be dreaming of an island get-away.
Merry Christmas, Happy Everything, and Mele Kalikimaka
All The Best Dishes,
Lisa
XO
Santa’s Cookies and Milk is the way to write a wish list!
Santa’s Chocolate Chip Peppermint Cookies are loaded with milk chocolate chips, Andes Creme De Menthe baking chips, and peppermint crunch pieces… such a hit with everyone…
I made these at Christmas and then again recently. First I made them with the peppermint chips – yummy and unexpected -and then with white chocolate chips. Next I am going to try them with dark chocolate or some kind of premium “tropical” flavored chocolate bar. As I love all things tropical, I fell in love with that pineapple cookie cutter and had to hunt one down. I love it!