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COCONUT SHORTBREAD COOKIES




List of Ingredients



• 3/4 CUPS BUTTER SOFTENED
  
• 1/3 CUP SUGAR
  
• 1 1/2 TEASPOONS VANILLA
  
• 1 3/4 CUPS FLOUR
  
• 1/2 TEASPOON BAKING POWDER
  
• 1/4 TEASPOON SALT
  
• 1 CUP FLAKED COCONUT
  
• 6 OUNCE PACKAGE SEMI SWEET CHOCOLATE CHIPS
  
• 2 TEASPOONS SHORTENING
  
• TOASTED FLAKED COCONUT
  






Instructions



1. PREHEAT OVEN TO 300°.
   
2. BEAT BUTTER ON MEDIUM SPEED WITH MIXER UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING WELL. STIR IN VANILLA.
   
3. COMBINE FLOUR, BAKING POWDER AND SALT. GRADUALLY ADD TO BUTTER MIXTURE, MIXING WELL TO COMBINE. STIR IN 1 CUP COCONUT. COVER AND CHILL 1 HOUR IF NECESSARY
   
4. ROLL DOUGH TO 1/4" THICKNESS ON A LIGHTLY FLOURED SURFACE. CUT DOUGH INTO DESIRED SHAPES WITH 2" COOKIE CUTTERS AND PLACE ON A LIGHTLY GREASED COOKIE SHEET. BAKE FOR 25 TO 30 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED. REMOVE COOKIES TO A WIRE RACK TO COOL.
   
5. MELT CHOCOLATE CHIPS AND SHORTENING IN A DOUBLE BOILER UNTIL SMOOTH. DIP EDGES OF COOKIES IN CHOCOLATE MIXTURE, THEN DIP INTO TOASTED COCONUT. PLACE ON A COOKIE SHEET LINED WITH PARCHMENT OR WAX PAPER. CHILL 10 MINUTES TO SET CHOCOLATE.