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Macadamia Espresso Shortbread

Macadamia Espresso Shortbread

Macadamia Espresso Shortbread

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Macadamia Espresso Shortbread
5.0 rating based on 12,345 ratings
5/5 (3)
Course: Refrigerator CookiesDifficulty: Medium



A refrigerator/icebox-type shortbread cookie with macadamia nuts and an espresso icing.


  • For the Macadamia Shortbread:
  • 3/4 cup salted macadamia nuts

  • 2/3 cup granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • 1 cup unsalted butter, cut into half inch pieces

  • 2-1/4 cups all-purpose flour

  • For the Espresso Glaze:
  • 1 tablespoon instant coffee granules

  • 3 tablespoons boiling water

  • 4 tablespoons butter, melted

  • 1-3/4 cups powdered sugar, sifted

  • 1 teaspoon pure vanilla extract


  • Make the Macadamia Shortbread:
  • Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal. Add the vanilla extract and butter. Process just until smooth. Add 1-1/4 cups of the flour and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs. Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Wrap the waxed paper or plastic wrap tightly around the dough and twist the ends closed. Chill for several hours or overnight.
  • Preheat the oven to 350 F. Cut the chilled dough into 1/3-inch thick slices and place 1 inch apart on ungreased baking sheets. Before baking, make the Espresso Glaze.
  • Make the Espresso Glaze:
  • Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners’ sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the icing surface, until you use the icing.
  • Bake and assemble Espresso Macadamia Shortbread:
  • Bake cookies in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool onthe baking sheet for a few minutes, then transfer them to a wire rack (careful, they’re fragile while they’re still warm).
  • Glaze the cookies while still warm with espresso icing, using a pastry brush. Store completed cookies in an airtight container, well-wrapped these may be frozen. Separate the cookies with sheets of waxed paper or the icing may stick together.


  • Originally titled “Mocha Macadamia Shortbread” until it hit me that there is no chocolate in them anywhere! Mocha is coffee with chocolate. So, I changed the name to “Espresso” because it sounded more upscale than just “coffee”!


Name & Location
(example: Sue in LA)
Really awesome. Really rich and sweet, and they just melt in one's mouth. My husbands thinks they're the best.
- Christy in Michigan City
oh my goodness these cookies were absolutly amazing.my mouth is in heaven.who ever created this cookie god bless there heart.Each year i have a new cookie that i love and this year the mocha macadamia is it.I hope who ever reads this note goes out there and trys it they'll love .
- A Baker
Love this mocha cookie, it's great with hot coco
- A Baker
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