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Macadamia Shortbread Cards

Macadamia Shortbread Cards Recipe

1/2 cup plus 3 tablespoons unsalted butter, softened
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup finely chopped macadamia nuts
1 tablespoon heavy whipping cream
Royal Icing (see Download for recipe)
Corn syrup
Edible playing card wafer paper*

• In a medium bowl and using an electric mixer at medium speed,
beat butter, sugar, salt, and vanilla extract until light and fluffy,
about 3 minutes. Reduce mixer speed to low; add flour in three
batches, mixing well after each addition. Add nuts and cream,
mixing to combine. Gather dough, shape into a disk, and wrap
with plastic wrap. Refrigerate for 2 hours.
• Preheat oven to 350°. Line a baking sheet with parchment paper.
Set aside.
• On a lightly floured surface, roll dough to 1/4-inch thickness.
Using a 3-x-2-inch rectangle cutter, cut cookies. Transfer cookies
to prepared baking sheet.
• Bake until lightly browned, about 10 to 12 minutes. Cool on the
baking sheet for 10 minutes, then transfer to a wire rack to cool
• Using a pastry brush, lightly coat cookies with Royal Icing. Set
on a flat surface lined with parchment paper to dry completely.
When dry, using a pastry brush, lightly coat each cookie with
corn syrup. Carefully press the wafer papers onto cookies, trimming
to fit if necessary. Place cookies wafer-paper side down on
the parchment. Dry for at least 30 minutes before serving.

*For testing purposes, we used Suit of Hearts Edible Wafer Paper
from Fancy Flours, available at

Note: If you do not have a 3-x-2-inch rectangle cutter, use a ruler and a
pizza cutter to cut out the cookies.

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