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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Shortbread Recipe

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This recipe for Coconut Shortbread is from Recipes From My Childhood, 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 c. unsalted butter, room temperature
3/4 c. sifted powdered sugar
1 t. pure vanilla extract
2 c. sifted all purpose flour
1/2 t. salt
1/2 c. toasted coconut
Directions:
Directions:
Combine all ingredients except coconut in a large mixing bowl. Beat until combined, add toasted coconut. Pat dough evenly into a greased and floured, 9 inch square pan or a spring tart pan. Bake at 325º until just beginning to brown around edges, approximately 25 minutes. If you want to change up the flavor, you can make it lemon by deleting the coconut and adding grated lemon peel and lemon extract.
Personal Notes:
Personal Notes:
Krista and Austin got married in our backyard. Sweet couple, sweet wedding, sweet friends, sweet memories. This recipe came from the caterer.

 

 

 

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