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 |
1/2 teaspoon | salt |
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. |