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Dipped Coconut Shortbread




Source of Recipe


Ken


Recipe Introduction


These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread.


List of Ingredients




3/4 Cup Butter (No Substitutes)
1/4 Cup Sugar
2 Teaspoons Vanilla Extract
1 3/4 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
1 Cup Flaked Coconut
1 1/2 Cups Semisweet Chocolate Chips
1 Tablespoon Shortening

Recipe



In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm. On a floured surface, roll out dough to 1/4 inch thickness. Cut with a 2-1/2 inch round cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 300 degrees for 20 to 25 minutes or until edges begin to brown. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper lined baking sheets until set. Yields about 2 dozen.