Sometimes you get a craving, and you have to follow your stomach to the nearest cookbook to find something to satisfy it. After a few weeks of very healthy eating, I stumbled upon the Hawaiian Style Scottish Shortbread on page 341 of Aloha Days Hula Nights, in the Desserts – Cookies section, and my tummy said, “That! I want to eat that!” I ignored it for days, but I had some extra fresh pineapple bits today, and just couldn’t resist baking them into this delightful shortbread for you folks. C’est la vie! Besides, what would the cookbooks blog be without a few desserts? I’ll just have to keep giving them away–my neighbors were delighted with this one.
This shortbread was particularly delicious, and not just because it was forbidden fruit. It was dense, fruity, and buttery, yet somehow crumbly and flaky. I enjoyed the almond and pineapple flavors and succumbed to the pleasure of butter, and lots of it. I’ve only recently discovered almond extract, and I now adore it – it’s that nutty, almost fruity, light and frangrant flavor and scent in many baked goods. Pick up a bottle, you’ll see what I mean. You’ll love this twist on shortbread – it was certainly worth the indulgence (and was exactly what the tummy ordered)!
Crunchy, crumbly, melty, nutty, pineapple-y goodness!
Hawaiian Style Scottish Shortbread
- 1 cup butter
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/3 cup minced candied pineapple
Heat oven to 350ºF. In a medium bowl, cream together butter and sugar until light and fluffy. Add vanilla and almond extracts. Mix in flour, almonds, and pineapple. Pat into a 9-inch springform or cake pan with removable bottom. Bake for 25 to 30 minutes until light golden brown around the edges. Remove from oven and using tines of fork, pierce shortbread, creating twelve wedges that will separate easily upon cooling. This must be done while still very warm. Let cool.
Note: For best results, be sure to use real butter and not substitutes.
Makes 1 dozen.
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