Shortbread is wonderfully simple. It is made of flour, sugar, and butter, plus a dash of salt. This version uses macadamia nuts, but any type of nut will do. I like each piece of shortbread to be slightly browned, so I twice-bake the cookies. Bake it once in the pan, then cool slightly and cut. Place cut pieces on a pan, and bake once more. This extra step results in a crisp and buttery shortbread that is perfectly toasted.
Macadamia Nut Shortbread
2 cups flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into small small cubes and chilled
3/4 cup chopped macadamia nuts
Preheat oven to 350 degrees.
Combine flour, sugar, and salt in a medium bowl. Cut in butter until the texture is sandy. Fold in the nuts. Press dough into a 9×13 inch pan. Bake for 20 minutes.
Cool slightly, then cut into squares. Arrange squares on a baking sheet lined with parchment paper or a silicone baking mat. Bake for another 10-15 minutes until lightly browned and toasted.