Ingredients:
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp salt
Pinch of ground cardamom
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1-1/2 tsp pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macademia nuts
Directions:
Whisk together the flour, cornstarch, salt and cardamom. Put sugar and zest in a bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
In a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add coconut and nuts.
Transfer the soft, sticky dough to a gallon-size ziplock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. Seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
BAKE: Turn the dough out and cut it into 32 squares, 1-1/2 inches on each side. Place cookies 2" apart on baking sheet and prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.
Bake at 325 degrees for 18 to 20 minutes. The shortbreads will be very pale. Transfer the cookies to a rack and cool to room temperature. Makes 32 Cookies.
