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Coconut Shortbread Cookies

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Granulated sugar 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Flaked coconut 2 Cup (32 tbs)
  Powdered sugar 1 Cup (16 tbs)
Directions

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.
Unwrap dough.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices slightly apart on ungreased baking sheets.
Bake in a 300° 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.
Store airtight.

Recipe Summary

Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cookie

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