Coconut Shortbread Cookies
Recipe: #23122
March 13, 2016
"Recipe source: Bon Appetit (March 2004) makes about 6 dozen cookies"
Ingredients
Nutritional
- Serving Size: 1 (82 g)
- Calories 399.3
- Total Fat - 25.7 g
- Saturated Fat - 16.7 g
- Cholesterol - 61 mg
- Sodium - 247.5 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 1.4 g
- Sugars - 18.3 g
- Protein - 3.4 g
- Calcium - 12.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Spread coconut on a rimmed cookie sheet and bake until golden - 8-10 minutes. Cool completely.
Step 3
Using an electric mixer beat butter and sugar until blended. Mix in salt and vanilla. Best in flour in 2 additions. Stir in coconut. Gather dough together and divide in half. Flatten each half into a disk and wrap in plastic wrap. Chill for at least one hour or up to 2 days. Soften at room temperature before rolling out.
Step 4
Preheat oven to 325 degrees F.
Step 5
Line two rimmed baking sheets with parchment paper.
Step 6
Roll out one dough disk on floured board to 1/4 inch thick. Using 2 inch round cookie cutters cut rounds. Transfer to prepared cookie sheets, spacing one inch apart. Repeat for second disk of dough until all the dough is used.
Step 7
Bake for 20 minutes or until golden.
Step 8
Cool on the cookie sheets for 10 minutes and then transfer cookies to racks an cool completely.
Step 9
Can be made up to one week ahead and stored in airtight container.
Tips
No special items needed.
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