Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 8 Shortbread Cookies
Ingredients
Preparation
Step 1
Preheat oven to 325°F. and generously butter a 9-inch round cake pan.
Step 2
In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste).
Step 3
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.
Step 4
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.
Step 5
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.
