This recipe for Coconut Shortbread Cookies, by Lynne Butler, is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. butter- no substitutes ¾ c. sugar 1 t. vanilla 1¾ c. flour 1 c. flaked coconut
Cream butter. Blend sugar until light and fluffy. Stir in vanilla and flour. Add coconut last. Shape dough in log 12 x 3 x 1. Roll on waxed paper and freeze 2 hours or refrigerate overnight. Heat oven to 300. Cut dough ¼” thick slices. Cook about 25-30 min. or until edges turn brown.
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