Coconut Shortbread #624 8/02

Categories:
cookies, desserts

2 cups Butter; softened
1 cup Sugar
2 teaspoon vanilla
4 cups flour
1/2 cup flaked coconut
confectioners sugar

In a mixing bowl, cream butter, sugar, and vanilla. Gradually add flour. Stir in coconut. Shape into two 8 inch rolls about 1 1/2 inch thick. Wrap each in plastic wrap. Refrigerate for four hours or until firm. Unwrap and cut into 3/8 inch slices. Place 1 inch apart on baking sheets lined with foil and sprayed with Pam. Bake at 350 for about 12 minutes or until edges are slightly browned. Sprinkle with Confectioners sugar while still warm. Cool on wire racks.

Contributor: Newspaper