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HAWAIIAN SHORTBREAD WEDGES




Source of Recipe


Brandy's Restaurant and Bakery Publisher: Golden West Publishers Posted: Tuesday, June 19, 2001


List of Ingredients




1 cup sweetened shredded coconut
3/4 cup coarsely chopped macadamia nuts
1/2 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
1-1/3 cups all purpose flour
1/4 cup chopped dried mango


Recipe



On a baking sheet, mix together the coconut and macadamia nuts. Bake at 325°F, stirring occasionally, until lightly toasted, about 8 minutes. Remove from oven and let cool. Leave oven set at 325°F. In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes. Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about one minute. Beat in the egg yolk, vanilla and salt. On low speed beat in the flour and then the coconut mixture and the mango to form a soft dough. Divide the dough in half and press each half into a round 9" cake pan. Using fork tines, mark each round into 8 wedges.
Bake until the shortbread is golden brown, about 20 minutes. Transfer the pans to a rack and, using the marks as guides, cut into wedges. Let cool completely. Store in an airtight container at room temperature for up to 3 days.

Source: Christy Holton, Bakery Manager