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Return to January 15, 2010
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Toasted Coconut Shortbread
1/2 cup shredded coconut*
3/4 cup (1 1/2 sticks) butter, room temperature**
1/2 cup plus 1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour
Spread coconut on rimmed baking sheet. Bake until coconut is
light golden, stirring occasionally, about 8 minutes. Cool
completely, then grind in a coffee grinder, food processor
or blender until coarsely ground.
Beat butter and sugar until well blended. Mix in salt and
vanilla. Beat in flour in 2 additions. Stir in toasted
coconut. Gather dough together, flatten into a disc and wrap
in plastic. Chill at least 1 hour.
(Can be prepared 2 days ahead.)
Keep chilled. Soften slightly at room temperature before
rolling out to 1/4 " thickness. Cut into squares or use
cookie cutters.
Bake in a 325 oven about 20 min. on a baking sheet with
parchment paper.
Cool and dust with powdered sugar before serving.
Judy/Buffalo
http://www.nancyskitchen
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