Coconut Macadamia Shortbread

• 1/2 cup salted macadamia nuts
• 2 tablespoons granulated sugar
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1/4 cup confectioners' sugar
• 1 cup cake flour (not self-rising)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon sweetened shredded coconut

1. Preheat oven to 325F.
2. and generously butter a 9-inch round cake pan.
3. In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
4. In a bowl with an electric mixer, beat butter with confectioners' sugar until light and fluffy.
5. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut.
6. Beat flour mixture into butter mixture until just combined.
7. On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together.
8. 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.
9. Bake shortbread in middle of oven 30 minutes, or until pale golden.
10. While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges.
11. Let shortbread cool in pan.
12. Carefully transfer shortbread to a platter.

nuts, sugar, unsalted butter, confectioners, cake flour, baking powder, salt, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-macadamia-shortbread-10196 (may not work)