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Coconut Shortbread Cookies

Created by ellie on March 13, 2016

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.