Last Updated October 19th, 2018 at 10:53 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…
- 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 hours before stacking the cookies.
Enjoy, and Mele Kalikimaka.