Peppermint Bark and Island Macadamia Nut 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…
Why You Will Love Peppermint Bark Macadamia Nut Shortbread Cookies:
- They make a unique addition to your holiday cookie tray. Sugar cookies, gingerbread cookies, thumbprint cookies, snowball cookies, gingersnap cookies… certainly no one is going to complain about seeing those cookies show up on a cookie platter, but I bet their eyes will zero in on “those cute pineapples.”
- They have a touch of holiday flavor. The inclusion of chopped peppermint bark and the melted peppermint bark drizzle on top certainly make these macadamia nut cookies suitable for the holidays!
What Is A Shortbread Cookie?
- A shortbread cookie tastes like a sugar cookie but they do not have a leavening agent (like baking soda or baking powder etc.), so shortbread cookies are a bit harder with a special snap or crunch compared to the softer, crisper sugar cookie.
- These Christmas shortbread cookies take less than an hour to make. You’ll need to give them a few hours for the peppermint bark drizzle to set, but the “hard part” (which is still easy!) will be done in just about 40 minutes.
- They’re shortbread cookies. If you’re firmly in the “shortbread corner” in the “shortbread cookies vs. sugar cookies” battle, you will absolutely adore these macadamia nut shortbread cookies! (And who am I kidding… even sugar cookie fans will love these cookies!)
- They contain good-for-you macadamia nuts. More on this later!
Ingredients for Peppermint Bark Macadamia Nut Shortbread Cookies
To make these Christmas shortbread cookies, you will need the following 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
Where Can I Find Peppermint Bark Chips?
Ghiradelli sells Peppermint Bark Chunks. These work perfectly!
How to Make Peppermint Bark Macadamia Nut Shortbread Cookies
Ready for some easy macadamia nut cookies? Let’s get started!
Step 1: On a cutting board, finely chop both the macadamia nuts and peppermint bark chips, you can do them both together. Set aside.
TIP: Before chopping your macadamia nuts, try one. They’re prone to going rancid quickly, so you want to make sure you’re using fresh macadamias in this recipe!
Step 2: Preheat oven to 375.
Step 3: In a stand mixer fitted with a paddle attachment, mix softened butter, powder sugar, and vanilla extract.
Step 4: Add flour 1 cup at a time and mix well.
Step 5: Add finely chopped macadamia nuts and peppermint bark chips, mix well.
Step 6: Roll out cookie dough on lightly floured surface, and cut into pineapple shapes. Place on parchment-lined baking sheet.
Step 7: Bake for 20-22 minutes, or until edges are slightly golden brown. Cool cookies completely.
To Make The Peppermint Bark Drizzle for Your Macadamia Nut Cookies…
Step 8: 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.
Step 9: Let the melted chocolate set for a couple of hours before stacking the cookies.
How Do You Chop Macadamia Nuts?
Chopping macadamia nuts can be a bit tricky! Their round shape makes hand-chopping a bit difficult and their high-fat content can turn them into nut butter VERY quickly in your food processor.
eHow has a wonderful tutorial that gives you a great method for chopping macadamia nuts. Give it a read! Basically, you will sprinkle your macadamia nuts with a bit of sugar (or a bit of salt if making a savory recipe) to absorb some of the oil. Then, you place your macadamia nuts in a circle on your cutting board and rock the knife back and forth at a 45-degree angle. Check out their step-by-step tutorial for all the details!
What are the Benefits of Macadamia Nuts?
While I wouldn’t go so far as to call cookies a “health food,” you’ll be happy to know that these macadamia nut cookies have some goodness in them.
Macadamia nuts…
- Are high in monosaturated fat, the kind of fat that is good for you and is low in cholesterol!
- Have a good Omega 3:6 ratio. Our diets should be heavy in Omega 3s, but many nuts contain a very large amount of Omega 6. Not macadamia nuts!
- They are high in flavonoids, which our bodies turn into good-for-us antioxidants.
- They contain many valuable vitamins and minerals like iron, riboflavin, and Vitamin A.
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 these Christmas shortbread cookies tell me I might be dreaming of an island get-away.
More Christmas Cookie Recipes You Will Love!
Your guests will love these Christmas shortbread cookies, but how about a few more?
- 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…
- S’more Cookie Dough Truffles are fun no-bakes that really do taste like S’mores!
Merry Christmas, Happy Everything, and Mele Kalikimaka
All The Best Dishes,
Lisa
XO
- 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
-
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 of hours before stacking the cookies.
-
Enjoy, and Mele Kalikimaka.
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!