Coconut Shortbread Cookies
This is one of my favorite cookies. I just love the taste of shortbread and coconut together. Hope you enjoy it as much as I do.
Yield: 4 dozen
Ingredients
- 1 1/2 cups sifted all-purpose flour
- 1/4 cup cornstarch
- 3/4 cups sifted confectioners' sugar
- 1 cup soft butter (do not substitute)
- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla extract and 1/2 teaspoon coconut extract)
- 2 cups finely grated coconut
Instructions
- Sift flour, cornstarch and confectioners' sugar.
- Blend in butter and vanilla extract with your hands until dough forms (I take the easy way out and use my food processor). Wrap and chill dough for 1 hour.
- Heat oven to 300 degrees F.
- Pinch off dough pieces and roll into 1 1/2 inch balls. Roll in coconut and place 1 inch apart on cookie sheet.
- Bake for 20 minutes or until lightly golden.
Notes
To make them even tastier, melt some bittersweet chocolate and drizzle over cookies.
Attribution
Posted by BettyBoop at Recipe Goldmine 10/7/2001 7:18 am.
