For our Lost finale party I wanted to make a cookie that had somewhat of a tropical theme, so I turned to my favorite cookie cookbook, Martha Stewart’s Cookies, and found this recipe for Coconut-Macadamia Shortbread.

I must admit, these cookies were kind of a PITA to make with all the dividing and refrigerating and rolling out and cutting and refrigerating some more. I liked how they tasted though. Very delicate and crispy. The cookies seemed to go over well at the party, but we had a lot of leftovers so I took them to work the following day. They disappeared from the counter I set them out on in about 2.5 minutes. I got a lot of compliments that day. So either the cookies were great, or my coworkers are really hard up for homemade sweets!

This recipe combines a buttery Scottish tradition with the flavors of the Hawaiian Islands. If you don’t have a fluted square cutter, use whatever other shape you have on hand. To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350 degree oven until lightly golden, about 10 minutes, stirring occasionally. Makes about 2 1/2 dozen.

Coconut Macadamia Shortbread

1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
2 teaspoons pure coconut extract
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten

Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.

Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.

Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.

Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.

Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

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This recipe for Buttered Rum Meltaways is from Martha Stewart’s Cookies. I made these cookies for Trent and Loden’s Superbowl party. These are not my favorite favorite type of cookie, but if you’re a fan of spiced cookies, you’ll love them!

Buttered Rum Meltaways
From Martha Stewart’s Cookies

These melt-in-your-mouth treats are fragrant with warm spices of cinnamon, nutmeg, clove and vanilla. They are also infused with a healthy dash of dark rum. The dough can be made up to one month in advance, frozen, and sliced to bake as needed. Makes about 4 dozen.

1 3/4 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners’ sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract

Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.

Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).

Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag.

Cookies can be refrigerated in airtight containers up to 2 weeks.

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This recipe from Martha Stewart’s Cookies was actually for Giant Chocolate Sugar Cookies, but I edited the recipe to make regular-sized cookies. These cookies had a great consistency and an awesome chocolate flavor. I brought them to Kelly and Jeff’s holiday party back in early January.

Giant Chocolate Sugar Cookies
From Martha Stewart’s Cookies

These oversize sweets don’t need any mix-ins or frostings – their bold chocolate flavor says it all. In addition to butter, this recipe calls for melted vegetable shortening, which produces an unbeatable texture. (Melted unsalted butter can be substituted for the shortening, if desired.) Makes 8 giant cookies.

1 1/2 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, room temperature
1 1/2 c. sugar
1/2 c. vegetable shortening, substitute 1/2 c. unsalted butter, melted and cooled
1 large egg
1 1/2 tsp. pure vanilla extract

Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.

Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Note: I used a smaller cookie scoop to make 30 regular-sized cookies. I baked them at 350 for 12 minutes.

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