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SWEDISH COCONUT COOKIES




Source of Recipe


Land O'Lakes


List of Ingredients




3 1/2 cups all-purpose flour
2 cups sugar
2 cups LAND O LAKES® Butter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup flaked coconut

Recipe



Combine all ingredients except coconut in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (5 to 8 minutes). Stir in coconut by hand.

Divide dough in half; shape each half into 12x2-inch roll. Wrap each roll in plastic food wrap; refrigerate until firm (at least 2 hours).

Heat oven to 350°F. Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 14 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

Tips for successful Swedish Coconut Cookies:

*This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

*Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

*The butter in this recipe should be softened, but not melted. Cut the butter into chunks or pieces for easier mixing. For best results let butter stand at room temperature for 30 to 45 minutes before mixing the cookie dough.

*4 sticks of butter equals 2 cups.

*If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.