Coconut Orange Macadamia Shortbread Cookies

• Vegetarian

• Produce

  • 1 Orange, zest of

• Baking & Spices

  • 1/4 tsp Baking powder
  • 2 cups Flour
  • 2/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut, dessicated
  • 1/4 cup Macadamia nuts

• Dairy

  • 1 cup Butter

• Liquids

  • 1 tsp Water
  • 1 tbsp Water, orange blossom

Found on cookingcurries.com

Description

Ingredients

• 2 cups flour
• ¼ tsp baking powder
• 1 cup (2 sticks) butter, softened
• 1 tsp water
• ½ tsp salt
• 1 tsp vanilla extract
• ⅔ cup powdered sugar
• 1 cup dessicated coconut
• 1 tbsp orange blossom water
• zest of one orange
• ¼ cup macadamia nuts, chopped

Directions

• Beat the butter well in a stand mixer till it becomes creamy.
• Add the rest of the ingredients together other than coconut and nuts and mix well.
• Toast the coconut till light golden brown.
• Mix it in with the nuts to the mixture in the stand mixer.
• Spread out a sheet of cling wrap.
• Scoop out the dough onto it and roll it out to a log shaped roll about 1½ to 2 inches in diameter.
• Roll tightly with the cling wrap and twist at both ends in opposite direction.
• Chill in the refrigerator for 2-3 hours.
• Preheat the oven to 350F.
• Take out the roll and unwrap it. Cut the log into circles ¼ inch thick or so.
• Place on a baking sheet lined with parchment paper.
• Bake for 20-30 mins until lightly golden in color.
• Cool on a wire rack and store in an airtight jar.