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Shortbread: Coconut Shortbread

Source of Recipe

Flo Braker


List of Ingredients

COOKIES:
3 cups flour
2/3 cup sugar
1/2 cup unsweetened coconut meat
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1 1/4 cups unsalted butter, cut up, softened

FROSTING:
1/2 cup unsalted butter, softened
1 1/2 cups sifted powdered sugar
2 teaspoons vanilla
2 drops food coloring -- (2 to 4)


Recipe

To store the cookies, stack undecorated ones in an airtight plastic or metal container and store at room temperature up to 1 week. Place decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, and store at room temperature up to 3 days. To make the cookies, in the bowl of a food processor, pulse the flour, granulated sugar, coconut, lemon zest and salt until blended. Add the butter and process in short pulses, just until the ingredients form a ball.

Turn the dough out onto a lightly floured surface and shape into a ball. Divide the dough in half and place each half between 2 large sheets of waxed paper. Roll out each portion to form a 10-inch round, about 1/8 inch thick. Keeping the rounds between the waxed paper, stack them on a baking sheet and refrigerate until firm, at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month. Position a rack in the lower third of an oven and preheat to 325ºF. Line 2 large baking sheets with parchment paper.

Working with one round of dough at a time, peel off the top sheet of waxed paper, replace it loosely on top and flip the dough over. Peel off and discard the second sheet of paper. Using assorted Easter cookie cutters, cut out shapes and place them about 1/2 inch apart on the prepared baking sheets. Gather the scraps and refrigerate. (If desired, decorate the cookies with the decorative sugars prior to baking. Otherwise, bake the cookies unadorned, then frost and decorate them after they have cooled.) Bake the cookies, one sheet at a time, until they are no longer shiny, are just ivory colored and feel slightly firm to the touch, 12 to 15 minutes. Transfer the baking sheet to a wire rack and cool about 5 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely. Repeat with the remaining dough and scraps.

To make the frosting, in a mixing bowl, beat the butter, confectionersí sugar and vanilla on medium speed until smooth and blended. Stir in 1 drop of food coloring at a time until the desired pastel shade is reached. To decorate the cookies, spread the frosting over the top of a cookie and decorate with the sugars and icing pens. To make Easter cookie sandwiches, choose 2 identically shaped cookies and spread 1 to 2 Tbs. frosting evenly over one of the cookies. Center the other cookie on the frosted one and gently press together. Decorate the top cookie with frosting, sugars and icing pens. Makes 14 to 16 large cookies.