Hawaiian Shortbread Wedges

Recipe By: Recipe Request Daily
Serving Size: 16

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
1/3 cups all-purpose flour
1/4 cup chopped dried mango

On a baking sheet, mix together the coconut and macadamia nuts.Bake at
325, stirring occasionally, until lightly toasted, about 8 minutes.Remove
from oven and let cool. Leave oven set at 325.In a bowl, using an electric
mixer set on medium speed, beat the butteruntil fluffy, about 4 minutes.
Add the sugar and beat, stopping once ortwice 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 toform a soft dough.Divide the
dough in half and press each half into a round 9-inch cake pan.Using fork
tines, mark each round into 8 wedges.Bake until the shortbread is golden
brown, about 20 minutes. Transfer thepans to a rack and, using the marks
as guides, cut into wedges. Let coolcompletely.Store in an airtight
container at room temperature for up to 3 days.

NOTES : Bonni's note: You can use any dried fruit in this. Dried
pineapplewould be a nice choice to keep with the lovely tropical flavors,
but dried apricots would also make a good substitute for the sweet-tart
mangoes.

Per Serving (excluding unknown items): 115 Calories; 6g Fat (48.2%
calories
from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 29mg
Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat;
1/2 Other Carbohydrates.


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