1/2 c Salted macadamia nuts
2 tb Granulated sugar
3/4 Stick unsalted butter;
-softened (6
; tablespoons)
1/4 c Confectioners’ sugar
1 c Cake flour; (not
-self-rising)
1/2 ts Baking powder
1/4 ts Salt
1/2 c Plus 1 tablespoon sweetened
-shredded
; coconut
Preheat oven to 325F. and generously butter a 9-inch round cake pan.
In a food processor, pulse nuts and granulated sugar just until
ground fine (do not grind to a paste).
In a bowl with an electric mixer, beat butter with confectioners’
sugar until light and fluffy. In another bowl, whisk together flour,
baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour
mixture into butter mixture until just combined.
On a lightly floured surface, knead dough 5 to 8 times, or until it
just comes together. With floured hands (dough will be sticky) press
dough evenly into prepared baking pan and sprinkle with remaining 5
tablespoons coconut,pressing lightly to make it adhere. Bake
shortbread in middle of oven 30 minutes, or until pale golden.
While shortbread is still warm, loosen edges from pan with a small
knife and cut into 8 wedges. Let shortbread cool in pan. Carefully
transfer shortbread to a platter.
Makes 8 Shortbread Cookies.
Yields
1 servings