| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | April 1995 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Gourmet April 1995 Converted by MC_Buster. Per serving: 1102 Calories (kcal); 70g Total Fat; (56% calories from fat); 10g Protein; 111g Carbohydrate; 186mg Cholesterol; 789mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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