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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 60 |
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My niece makes this shortbread for special occasions, writes Wauwatosa, Wisconsin's Nancy Siefert. My family enjoys the rich flavor of these cookies so much, I bake them all year long. Ingredients:
2 cups butter, softened |
1 cup sugar |
2 teaspoons vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1/2 cup flaked coconut |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks. Yield: 5 dozen.
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