Lime and Coconut Shortbread Bars

Today I was browsing this blog, which I really enjoyed.  Here's something I stole from her: lime and coconut shortbread bars. I made these today because I realized that I already had all of the ingredients, so I could avoid a dangerous trip to my local (read: ghetto) Kroger.

Here's the recipe, stolen from Andrea of Cooking Books who stole it from Tish Boyle's The Good Cookie:

1/4 cup macademia nuts

1 cup all-purpose flour, divided

1/2 cup cornstarch

1/2 cup granulated sugar

1/4 cup plus 1/3 cup sweetened flaked coconut

Zest of one medium lime

1 1/2 sticks cold, unsalted butter, cut into cubes

3/4 teaspoon salt

1. Preheat oven to 300 degrees, with rack in middle. Grease a 9" square baking pan and set aside.

2. Place the nuts and 1/2 cup of the flour in a food processor and grind until the nuts are finely chopped. This should take about 10 seconds of constant grinding.

3. Add the rest of the flour, the cornstarch, and sugar, 1/4 cup of the coconut, the zest, and the salt. Process for another 30 seconds, until blended.

4. Add the butter cubes, scattering them around the flour mixture. Give the mixture 6 or 7 one-second pulses, then process for a continuous 6 seconds. The mixture should have a powdery consistency. Process once more for about 10 seconds, until the mixture begins to clump together.

5. Turn the dough out into the pan, and press it to the bottom. Sprinkle the remaining coconut on top, and lightly press it into the shortbread so that it sticks.

6. Bake for around 50 minutes, until the edges reach a light brown. Cool the bars in the pan, on a cooling rack.

Mmmmmmmmmmmm. They're like eating a buttery mixed drink. And dogs love them, too. Next time I'll have to make them in the shape of dog bones, or cats.