Coconut Shortbread 2 cups butter, softened 1 cup sugar 2 tsp vanilla 4 cups flour 1/2 cup flaked coconut Confectioners' sugar
In a mixing bowl, cream the butter, sugar, and vanilla until light and fluffy. Gradually add the flour. 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 confectioners' sugar while still warm. Cool on wire racks. Makes 5 dozen cookies
_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
