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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Shortbread Cookies Recipe

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This recipe for Coconut Shortbread Cookies is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup powdered sugar
2 tsp. vanilla extract
2 1/4 cups flour
1 cup sweetened shredded coconut
1/2 tsp. salt
Directions:
Directions:
In a medium bowl, beat the butter and powdered sugar until pale, about 2 minutes. Add the vanilla; beat well. At low speed, beat in the flour, coconut and salt until the flour is just incorporated, about 30 seconds. Transfer the dough onto a work surface and roll it into a 2-inch wide log. Wrap the log in plastic wrap and refrigerate until firm, about 1 hour. Cut the log into 1/2-inch thick slices and place on parchment-lined baking sheets at least 1 inch apart. Bake in a preheated 325º oven for 30 minutes, rotating pans halfway through until cookies are light golden brown around the edges and on the bottoms.
Personal Notes:
Personal Notes:
These are simple to make and taste delicious. I have often made the dough ahead of time, slicing it just before I want to bake and serve them.

 

 

 

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