INGREDIENTS

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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