Key Lime Pistachio Shortbread Bars

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This somewhat unusual combination is perfect for pistachio-lovers.

Ingredients

  • Crust:
  • 1 C. flour
  • 1/2 C. powdered sugar
  • 1 C. toasted, finely ground pistachio nuts
  • 1 C. butter, chilled and sliced in small pieces
  • Filling:
  • 4 eggs, slightly beaten
  • 1 Tbs. grated lime peel
  • 1 C. granulated sugar
  • 1/2 C. shredded coconut,
  • 1 C. light brown sugar unsweetened
  • 1/2 C. key lime juice
  • Powdered sugar for sprinkling a top bars (about 1/3 C.
  • 1 tsp. baking powder
  • 2 Tbs. flour

Directions

Lightly grease and flour bottom and sides of 9x13-inch casserole dish. Preheat oven to 350 degrees. In a food processor, process flour, ground nuts, powdered sugar, and butter, briefly, just until butter pieces are pea-sized or smaller, and mix is yellow and resembles a coarse cornmeal texture. Pour into greased casserole dish and firmly press crust in place so it all holds together. Bake crust at 350 degrees for 20 minutes.

While crust is baking, make the filling. Process eggs in food processor, allowing them to break up, and then gradually add sugars, lime juice, baking powder, flour, grated lime peel, and coconut. Pour lime filling over hot shortbread crust as soon as it comes out of oven. Return to oven for 25 additional minutes. Let cookies set 5-10 minutes prior to sprinkling powdered sugar over them. Cut into bars.

Yield: about 24 cookies

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