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Coconut Shortbread
Delicious - especially for the Holidays Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 2 tsp vanilla
- 4 cups flour
- 1/2 cup flaked coconut
- confectioners' sugar
Directions
- In a large bowl, cream the butter and sugar until light and fluffy
- Beat in the vanilla
- Gradually add the flour
- Mix well
- Stir in the coconut
- Shape into two 8-inch rolls
- Wrap each in plastic wrap
- Refrigerate for 4 hours or until firm
- Unwrap and cut into 1/4 inch slices
- Place 1 inch apart onto ungreased baking sheets
- Bake at 350 F for 12-15 minutes or until the edges are lightly browned.
- Dip both sides of the cookies in the confectioners' sugar while still warm
- Cool on wire racks
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