Coconut Shortbread Cookies



Flip it!
Ingredients 1 cup butter, softened 3/4 cup sugar 1 teaspoon vanilla extract 1-3/4 cups all-purpose flour 1 cup sweetened shredded coconut Directions In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut. Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight. Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Ingredients

1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.

Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.

Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes.

Remove to wire racks to cool.

Adapted from Taste of home





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