You are going to absolutely love these macadamia nut cookies. These are truly little bites of sunshine. It’s a simple shortbread cookie – reminiscent of the Honolulu Cookie Company – and loaded with bits of salty, crunchy macadamia nuts. The adorable thumbprints are filled with a tangy and refreshing Citrus and Passion Fruit Curd from American Spoon and baked to perfection. Upon your first bite, you will be instantly transported your to your favorite sunny beach or Hawaiian Island.
In this post, I’ll walk you through making and shaping the cookie dough, why we sometimes chill a cookie dough, and finally how to bake and cool the cookies. I will also share a few resources for making your own passion fruit curd.
This is a great cookie to bake with the kids, they love making the “thumbprints” in the dough and using the cookie scoop. The recipe makes 14 cookies but feel free to double if you have a larger crowd to feed. These are decadent, and it’s hard to eat more than 2 or 3 🙂 – These macadamia nut thumbprint cookies are a true show stopper. You will definitely win the prize for best after school snack or best dinner party dessert with this recipe.
What You’ll Love About This Recipe:
- quick and very simple to make – one bowl and only 8 ingredients
- decadent and unique – not sure about you but I don’t come across many cookies with passion fruit in them
- the Mac nuts and the Passion Fruit Citrus Curd – both to die for
- that color!
- perfect balance of sweet and salty, chewy and crunchy
Macadamia Nut Thumbprint Cookies with Citrus and Passion Fruit Curd
How to Make and Shape the Cookie Dough:
- Put your egg and butter out to come to room temperature
- Combine your dry ingredients in a small mixing bowl
- Using a food processor or mini chopper like the one here, to chop the macadamia nuts – if you don’t have a handy chopper, you can most definitely chop by hand – now take a break – have a cup of coffee or fold a load of laundry while your butter and egg warm up
- Place the room temp butter and sugar in the bowl of your stand mixer fitted with the paddle attachment – beat on medium speed until light and fluffy – about 2-3 minutes
- Stop mixer and add in the egg yolk and vanilla – mix until well combined
- Add dry ingredients to butter and sugar – mix on low speed until combined
- Fold the chopped mac nuts into the cookie dough
- Use a large cookie scoop or two spoons to make balls of dough that are about 1.5 tablespoons each
- Roll each scoop into a ball and use your thumb to make an indent in each cookie – arrange dough on a parchment lined quarter sheet pan
How to Chill the Cookie Dough:
At this point, you will move the dough to the freezer to chill for 30 minutes. We chill cookie dough so that the fats in the dough have some time to solidify. This cold fat takes longer to melt which means your cookies spread less when they are baking. This ensures that your cookies have nice volume and that the citrus and passion fruit curd stays in the middle and doesn’t flow out of the cookies.
A quick side note – at this point, you can leave the cookie dough in the freezer for several months if desired. I often mix up a batch of cookie dough and then bake only 6-8 of the cookies. I transfer the rest of the dough to a freezer bag labeled with the recipe name, baking instructions and the date. I then pull frozen cookie dough from the freezer and bake as needed or desired 🙂
How to Bake and Cool the Cookies:
- Move frozen cookies to a half sheet pan – arrange cookies at least an inch apart
- Use your mini cookie scoop to add a small scoop of Passion Fruit and Citrus Curd to each cookie
- bake cookies at 350° for 12-13 minutes
- remove cookies from the oven and allow to cool completely before removing from the pan
About the Passion Fruit Curd:
I love the Citrus and Passion Fruit Curd from American Spoon. You can order directly through their website and they often run promotions. Currently, you qualify for free shipping if you order 12 jars. The jars come in a gorgeous, divided box and things ship very quickly. If you’re trying to fill a box, you really can’t go wrong but some of our favorites are the maple caramel sauce, the cherry berry conserve and the peach jam. I’ve also included two recipes for a homemade Passion Fruit Curd which are linked below. I’ve also looked at prepared lemon curd in my local grocery store. I’m guessing it’s easy enough to get your hands on if you’ve not up for making your own.
Macadamia Nut Thumbprint Cookies with Passion Fruit Citrus Curd
- food processor or mini chopper
- stand mixer
- cookie scoops - 1.5 tbps and .5 tbsp
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/3 cups (260g) all purpose flour
- 1/2 teaspoon salt
- 1/3 cup macadamia nuts, finely chopped
- 1/3 cup Citrus and Passion Fruit Curd premade or check out recipes in post
- Remove egg and butter from refrigerater - all to warm to room temperature. Combine flour and salt in a small mixing bowl. Finely chop the macadamia nuts - I like to use my mini chopper.
- Place the room temp butter and sugar in the bowl of your stand mixer fitted with the paddle attachment - beat on medium speed until light and fluffy - about 2-3 minutes. Stop mixer and add in the egg yolk and vanilla - mix until well combined. Stop mixer and carefully fold in dry ingredients. Mix on low until well combined. Use a spatula to fold the chopped mac nuts into the cookie dough.
- Move the dough to the freezer to chill for 30 minutes.
- Arrange frozen cookies on a half sheet pan - at least an inch apart Use your mini cookie scoop (1/2 Tbsp) to add a small scoop of Passion Fruit and Citrus Curd to each cookie. Bake cookies at 350° for 12-13 minutes. Remove cookies from the oven and allow to cool completely before removing from the pan. Dust with powdered sugar if desired.