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COCONUT SHORTBREAD COOKIES Recipe

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This recipe for COCONUT SHORTBREAD COOKIES is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 sticks butter
1 stick margarine
1 cup white sugar
1 tsp. vanilla
4 cups flour
4 oz. shredded coconut
Powdered sugar
Directions:
Directions:
Cream room temperature butter sticks, margarine and sugar with a hand blender for 2 minutes. Add vanilla and mix until fluffy. Next add the flour and then the coconut and blend well. Make 4 logs and wrap in wax paper. Freeze for 1 hour. When you are ready to bake the cookies, preheat oven to 300 degrees. Take cookie dough out of the freezer, let stand for 10 minutes at room temperature then slice into 1/4 inch rounds. Bake for 25-30 minutes. The cookies should retain their light color, do not let them brown. Cool and sift powdered sugar over cooled cookies. They should melt in your mouth.

 

 

 

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