Blood Orange Curd Macadamia Nut Shortbread Cookies

blood orange curd

In a small saucepan, combine sugar, juice, zest, and eggs. Add butter and cook over low heat, stirring constantly with a whisk.

This will take about 5-10 minutes, but so important to not stop stirring!

You can strain the curd through a fine-mesh strainer if you don't want the zest, but I like it that way, so I don't do this step.

Pour the curd in a bowl and cover with plastic wrap touching the top so that a layer doesn't form.

You can set this aside now to work on the cookies. I recommend putting in the fridge once it cools a bit.

shortbread cookies

Preheat the oven to 350. Egg and butter should all be at room temp before starting.

Combine flour and salt in bowl and set aside. Finely chop macadamia nuts and set aside.

Blend sugar and butter on medium speed until light and fluffy about 3 minutes. Add egg yolk and vanilla and mix until well combined.

Carefully and slowly pour in and mix the dry ingredients until combined. Stop the mixer and fold in nuts with a spatula.

I like to roll balls about 1-1.5 Tbsp in size and then press down in the center. Place onto a prepared baking sheet with parchment paper.

Once cookies are placed, I freeze tray for about 30-35 minutes.

Bake the cookies for about 12-13 minutes. They won't get brown! Let them cool before adding the curd. I add about 1 tsp to the center of each cookie. I topped with some extra crushed macadamia nuts.