Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Crisp, buttery coconut shortbread cookies. Published in Bon Appetit, February 1993.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 4  cups sweetened flaked coconut
• 2  cups all-purpose flour
• 9  tablespoons sugar
• 1  teaspoon salt
• 1  cup unsalted butter, room temperature
• 1 1⁄2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F.
2. Lightly butter two 9-inch diameter tart pans with removeable bottoms.
3. Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
4. Add butter and vanilla and beat until well combined.
5. Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.
6. Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.
7. Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. (Can be made 1 week ahead. Store in airtight container at room temperature.).