Cookie Recipes
Coconut Shortbread 2
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup flaked coconut
- 6 ounces semisweet chocolate, melted with 2 teaspoons vegetable oil
Instructions
- Combine flour, baking powder and salt; set aside. Beat butter, sugar and vanilla together until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in coconut. Form dough into a 4 x 7 inch rectangle.
- Wrap and freeze or refrigerate until firm, 1 to 4 hours.
- Heat oven to 300 degrees F. Grease 2 large cookie sheets.
- On a floured surface, roll dough out into an 8 x 14 inch rectangle about 1/4 inch thick. Using a floured knife with a long blade, cut dough in 28 (2 inch) squares, cutting 4 strips one way and 7 strips the other way. Arrange squares, 1 inch apart, on prepared baking
sheets.
- Bake for 25 to 30 minutes, or until golden.
- Cool on racks.
- Line 2 large cookie sheets with wax paper; set aside. Turn melted chocolate mixture into a small deep bowl. Dip half of each cookie diagonally into chocolate, shaking off excess. Arrange on prepared cookie sheets.
- Refrigerate until chocolate sets, about 10 minutes.
- Store in an airtight container at room temperature for 1 week; freeze for longer storage.