Dipped Coconut Shortbread

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 24 shortbreads

Ingredients

• 3⁄4 cup butter, softened (no substitutes!)
• 1⁄4 cup sugar
• 2  teaspoons vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1  cup flaked coconut
• 1 1⁄2 cups  semi-sweet chocolate chips
• 1  tablespoon shortening

Directions

1. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy.
2. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Stir in coconut.
4. Cover and refrigerate for 1 hour or until firm.
5. On a floured surface, roll out dough to 1/4" thickness.
6. Cut with a 2 1/2" round cookie cutter.
7. Place 2" apart on ungreased baking sheets.
8. Bake at 300 degrees for 20-25 minutes or until edges begin to brown.
9. Cool on wire racks.
10. In a small saucepan over low heat, melt chocolate chips and shortening.
11. Remove from heat; dip cookies halfway into chocolate.
12. Place on waxed paper-lined baking sheets until set.