Vanilla Coconut Shortbread
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
24 cookies
- Serves:
- 10-15
ingredients
- 1 1⁄4 cups butter (softened)
- 3⁄4 cup sugar
- 1⁄2 cup cornstarch
- 1 tablespoon clear vanilla extract
- 1 1⁄2 teaspoons coconut extract
- 2 cups flour
- 1 cup sweetened flaked coconut
- 1⁄4 teaspoon salt
directions
- Preheat the oven to 350 degrees fehrenheit.
- with an electric beater/mixer cream together butter and sugar a few minutes until light and fluffy.
- add the salt,cornstarch and vanilla exctract.
- next add the coconut and flour.
- take beaters out and kneed with your hand until the dough comes together.
- Because of the coconut this dough is kinda hard to roll out.I suggest rolling the dough into about 24-30 individual balls and pressing down slightly on them with a cup.
- Bake in the oven for 18-20 minutes or until the bottoms turn a very light golden brown.
- If the cookie is still soft when you poke it ,this is okay it will firm up completely when cooled.
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RECIPE SUBMITTED BY
I love in Ontario Canada,where the winters are cold and the summers are even colder. I grew up in an italian family,always cooking and ALWAYS eating.Watching my grandmother and mother cook has allowed me to become the great chef i am today.My mother,my sister(soupcookie)and myself are huge food critics,were always trying new foods and new recipes.It has almost become a competitive thing between the 3 of us,and were never afraid to voice our taste opinions.