February 24, 2011

Coconut Shortbread Cookies


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.


Categories: Cookies, Brownies & Bars, Desserts, Kids in the Kitchen

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