Coconut shortbread cookies

4 Servings

Ingredients

Quantity Ingredient
Cream together very well:
1 cup Butter (2 American \"sticks\")
½ cup Brown sugar
Add:
1 teaspoon Vanilla
⅛ teaspoon Salt
1 cup Unsweetened shredded coconut
(1 coconut = approx
2 cups White flour

Directions

From: beck4@... (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:28:39 GMT Work the mixture into a dough with your fingers. Divide it in quarters and form each into a roll about 1 inch or more in diameter. Wrap each roll in wax paper and chill until firm. Preheat the oven to 350 F degrees. Cut the rolls into rounds, about ¼ inch thick. OPTIONAL - press halves of nuts or pieces of coconut into the top of each cookie. This is easier if you have a ring of plastic or metal (1½ inch diameter) to contain the dough. Press some dough against the nut to keep it in place later.

Place the rounds on ungreased baking sheets. Leave room for them to spread out as they bake. Bake 15 minutes or until lightly brown and done.

Recipe By : Ray Bruman

Posted to Master Cook Recipes List, Digest #94

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