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SHORTBREAD: Coconut Shortbread

Source of Recipe

WFD Folder 2001


List of Ingredients

2 cups butter, softened (no substitutes)
1 cup sugar
2 tsp. vanilla extract, *see Note
4 cups all-purpose flour
1/2 cup coconut flakes
confectioner's sugar



Recipe

In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut. Shape into two 8-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours, or until firm. Unwrap and cut into 1/4-inch slices. Place 1-inch apart on ungreased baking sheets. Bake at 350* for 12 to 15 minutes, or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks. Yield: 5 dozen.


LYNDA NOTES.........For an even MORE coconut flavor I use coconut extract. Also instead of dipping the shortbread in confectioner's sugar I melted some chocolate & dipped them in there. I also tried a few dipped in chocolate, then "rolled" in confectioner's sugar..........YUM!!