A variation on the Icebox Cookie theme. The addition of coconut takes an already buttery treat to a whole new level. The dough can also be pressed into a tart pan and used as a crust for a tart or pie.
|Coconut Shortbread Cookies|
|1 1/3 pounds||unsalted butter|
|2 cups||cake flour|
|3 1/4 cups||all purpose flour|
|2 cups||confectioners sugar|
|3 cups||unsweetened coconut flakes|
|2 teaspoons||pure vanilla extract|
Combine all of the ingredients in a mixer until it comes together into a dough.
Roll the dough into logs 1-3 inches in diameter. Chill or freeze.
Slice the cookies into 1/4 in slices.
Lay on a parchment lined baking sheet about 1.5 in apart.
Bake at 325 for 10 minutes until center in firm to the touch and slightly golden brown.