Coconut Pecan Shortbread

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup sweetened coconut, toasted and finely chopped
• 1/2 cup pecans, toasted and finely chopped
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 cups flour, plus more for rolling out dough
• 1/2 teaspoon salt

Recipe

• 1 to toast the coconut and pecans: place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. finely chop in food processor.
• 2 in a large bowl, cream butter with electric mixer. add sugar and mix until light and fluffy. add vanilla, flour and salt. mix until combined. with a wooden spoon, mix in the pecans and coconut just until combined. form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month.
• 3 butter 3 cookie sheets and preheat oven to 180 degrees.
• 4 on a clean, lightly floured surface, roll out dough to a 1/4 in thickness. cut out as many cookies as possible and place on cookie sheets, 1 in apart. try not to re-roll scraps too many times, as this will toughen the cookies.
• 5 bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.