Coconut Shortbread Cookies
|Butter||1 Cup (16 tbs), softened|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
In large bowl of an electric mixer, beat butter until creamy; add granulated sugar and beat until smooth.
Mix in vanilla.
In another bowl, stir together flour and salt; gradually add to butter mixture, blending thoroughly.
Add coconut and mix until well combined.
Shape dough into a roll about 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices slightly apart on ungreased baking sheets.
Bake in a 300Â° oven for 20 minutes or until cookies are firm to the touch and lightly browned on bottoms.
Transfer to racks and let cool for 5 minutes.
Sift half the powdered sugar onto wax paper and transfer cookies to it in a single layer; sift additional powdered sugar on top to cover cookies lightly.
Let cookies cool completely.