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Coconut Shortbread Recipe

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This recipe for Coconut Shortbread is from Food for the Soul, 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:  
1 cup butter softened
¼ c granulated sugar
1 tsp vanilla
2 c flour
¼ tsp salt
2 c flaked coconut (I like to pulse it in the food
processor to make it finer)
about 1 c. powdered sugar
Directions:
Directions:
Stir together flour and salt and set aside.
Cream butter until fluffy, add sugar and beat until smooth
Add vanilla
Slowly beat in flour mixture.
Add coconut and mix until well combined
Shape dough into a roll about 1.5” in diameter; refrigerate until firm (at least 2 hours or up to 3 days)
Preheat oven to 300F. Cut roll into ¼” slices with sharp knife and place slightly apart on ungreased (or parchment lined) baking sheets.
Bake 20 min or until cookies are firm and very lightly browned on bottom. Let cool for 5 min. Sift half of powdered sugar onto waxed paper and transfer cookies to it in a single layer. Sift additional powdered sugar over top. Let cool completely, store air tight.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
From Nancy Fowler

 

 

 

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