Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
Slice & Bake Coconut Shortbread Cookies
Slice & Bake Coconut Shortbread Cookies
Prep Time
15 min
Cook Time
20 min
Yield
about 4 dozen
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 cup sweetened shredded coconut
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.
- Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.
- Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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