"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."
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 cup flaked coconut
- Confectioners' sugar
- 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.
- Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
- 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.
Originally published as Coconut Shortbread in Quick Cooking May/June 2001, p22
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