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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Shortbread Cookies Recipe

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This recipe for Coconut Shortbread Cookies is from Chi Am Circle Club 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:  
1 cup (1/2 lb) butter, softened
1 tsp Vanilla
1/4 tsp Salt
1 cup Powdered Sugar
1/4 cup Granulated Sugar
2 cups All purpose flour
2 cups Flaked Coconut (1-7oz package)

Directions:
Directions:
1. Beat butter in electric mixer until creamy.

2. Add granulated sugar and beat until smooth

3. Stir together flour and salt in another bowl. Gradually add to butter mixture, blending thoroughly.

4. Add coconut. Mix well

5. Shape dough into 4 logs about 1-1/4 inch in diameter. Wrap in plastic/Saran wrap.

6. Refrigerate until firm (at least 2 hours) or for up to 3 days.

7. Unwrap dough. Using a sharp knife or thin cleaver, cut into ¼ inch thick slices.

8. Place on ungreased (or foil lined or parchment lined)baking sheet.

9. Bake in a 300º oven for 20-30 minutes until cookies are firm and lightly browned on bottoms.

10. Transfer to racks. Cool. Store in tin container or air tight container until ready to serve.

11. Place cookies on foil/wax paper. Sift powdered sugar on top to cover cookies.

12. Store airtight until ready to serve.
Makes 4 dozens

Number Of Servings:
Number Of Servings:
4 dozen cookies

 

 

 

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