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Honolulu Cookie Co.'s buttery shortbread cookies make it one of the most recognizable brands in Hawaii. Honolulu Cookie Co.'s buttery shortbread cookies fly off the shelves. This Hawaii family.
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Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts. Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap.
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The cookies themselves have passion fruit (lilikoi) puree in them. If you want an even stronger passion fruit taste, you can frost them with our frosted passion fruit sugar cookie recipe. You may want to add a few drops of food coloring to the frosting to give it a fun passion fruit yellow color. It would make a nice contrast to the cookies.
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Preheat oven to 300 degrees F. In a large bowl of electric mixer, cream butter and sugar. Add vanilla; beat thoroughly. Mix in flour. Add coconut; mix well. Shape into balls the size of walnuts. Place on ungreased baking sheets and flatten with the bottom of a glass dipped in flour. Bake for 20-25 minutes.
Cookies are available for order through my website
We can't resist a light crisp cookie, which The Cookie Lady Hawai'i had baked in Waipahu since 2009. This year, loyal customer Maiko Ushijima bought the business, vowing to maintain the legacy.
Cream butter & sugar in a large bowl until very light (3 minutes) Add the dry ingredients in two batches and mix gently to combine and make the shortbread dough. Pulse macadamia nuts in a food processor, or chop them into small pieces with a knife. Add the macadamia nuts and chocolate chips to the cookie dough.
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Instructions. Cream margarine. Add sugar and egg yolk. Add flour and knead. Chill dough for several hours. Roll dough into 1" balls, and place on greased cookie sheet. Make a depression in the center of each dough ball and fill with Aunty Lilikoi Jelly. Bake at 350 for 8-10 minutes. Dust with powdered sugar if desired.
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Melt about 1 cup of chocolate until smooth. Whisk in 1-2 tbsp of oil (you can used melted coconut oil, vegetable oil or canola oil) or until the chocolate has a thin consistency that is good for dipping. Dip half of each shortbread into the chocolate and set onto a wire cooling rack to set.
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Toss in butter cubes and process until dough begins to come together, about 1 minute. Scoop out the dough on a piece of parchment paper. Cover with another sheet of parchment and roll out to a generous ¼-inch thick. Refrigerate for at least 1 hour, or until very firm. Preheat oven to 325°F.
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Our Shortbread (non-fruit) assortment contains 3 cookies in four of our non-fruit flavors (Cinnamon Sugar, Macadamia Nut, Coffee Chocolate Chip, and Dark Chocolate Chip). All of our cookies are lovingly hand-crafted and baked to perfection in small batches. And they come to you direct from our family farm. We guarantee that these cookies are so.
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Decal Pineapple Lei. Price: $2.00. Gourmet, delicious, and made with the freshest ingredients. Look for the Pineapple Shape® Premium Shortbread Cookies Baked Fresh Daily in Hawaii. Perfect for gifts, weddings, and any occasion at Honolulu Cookie Company.
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I had a "Tiki" good time making these cookies! If you guys want to see me doing a certain type of cookies in the future comment below!Thanks as always!
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Color will lighten slightly. Add sugar and mix on medium speed until creamy. Add egg and passion fruit puree and mix on medium speed until combined. In a large bowl, whisk flour and salt together. Add flour mixture 1/2 cup at a time to wet ingredients and mix at low speed until combined. Repeat until the dough comes together and sides of bowl.
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Instructions. Grind in food processor, or chop, macadamia nuts until the texture of coarse sand. Whisk flour, cornstarch, macadamia nuts, and salt (optional) together and set aside. Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
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In a large mixing bowl, cream together the butter, shortening, sugar, and brown sugar until light and fluffy with a mixer for about 3-4 minutes. Add the eggs and vanilla and mix well. Combine the flour, baking soda, baking powder, and salt in a bowl. Add the flour mixture to wet ingredients and mix just until combined.
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In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy, 3-4 minutes. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely.