Coconut-Macadamia Nut Shortbread Cookies

• 1 cup butter, softened
• 3/4 cup powdered sugar
• 1 cup toasted coconut
• 1/2 cup finely chopped macadamia nuts
• 2 teaspoons vanilla extract
• 1/4 teaspoon coconut extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• Wax paper

1. Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in toasted coconut, chopped macadamia nuts, and vanilla extract until blended.
2. Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
3. Gradually add flour mixture to butter mixture, beating at low speed until blended.
4. Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
5. Preheat oven to 350u0b0.
6. If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
7. Bake shortbread slices at 350u0b0 for 10 to 12 minutes or until edges of slices are golden.
8. Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

butter, powdered sugar, coconut, nuts, vanilla, coconut, flour, baking powder, salt, wax paper

Taken from www.myrecipes.com/recipe/coconut-macadamia-nut-shortbread-cookies (may not work)