Coconut Macadamia Shortbread

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.

Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.

Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.

Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.