• Coconut Shortbread

    Posted on January 1, 2010 by in Recipes

    I got this recipe from my brother’s ex-wife a long time ago. I’m sure glad she gave me the recipe before she left! The good thing about this recipe is that you don’t have to bake it all at once if you don’t want to. You can keep the dough in the freezer and just bake a little whenever you get a hankerin’.

    1 cup butter

    3/4 cup sugar

    1 tsp. vanilla extract

    1 3/4 cups flour

    1 cup coconut

    Beat butter until creamy.

    Beat in sugar until light and fluffy.

    Add vanilla.

    Gradually add flour.

    Stir in coconut.

    Shape dough into a 12 x 3 x 1 brick, wrap in waxed paper and freeze for 2 hours or refrigerate overnight.

    Preheat oven to 300 degrees. Slice dough 1/4-inch thick and arrange slices 1 inch apart on cookie sheets. Bake for 27-30 minutes until edges begin to turn golden.

    The dough can be made ahead. Just wrap it up good and freeze it for up to 2 weeks. Slice off what you want as you want it! This makes about 40 cookies.

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