Coconut Shortbread Cookies Recipe
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Category: |
Category: |
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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)
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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 |
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Number Of
Servings: |
Number Of
Servings:4 dozen cookies |
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