Coconut Shortbread

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 2/3 cups shredded coconut, lightly toasted (7 oz.)
• powdered sugar (optional) or melted chocolate, for garnishing (optional)

Recipe

• 1 line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil.
• 2 cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy.
• 3 add the vanilla; blend well.
• 4 gradually blend in the flour on low speed until combined.
• 5 stir in the coconut by hand.
• 6 press the dough evenly into the prepared pan with your fingertips.
• 7 pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan.
• 8 bake in a preheated 325°f oven for 20-25 minutes or until lightly browned.
• 9 cool in the pan on a wire rack for 5 minutes.
• 10 run a knife around the edges of the pan to loosen shortbread from the sides.
• 11 lift the "cookie" from the pan using the excess foil for handles.
• 12 cut the warm shortbread into shapes using your favorite cookie cutters.
• 13 cool completely.
• 14 dust with powdered sugar or drizzle with melted chocolate.
• 15 store cookies airtight.