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Coconut Shortbreads

Yield: 32 servings

Ingredients and directions for this recipe

2 c All-purpose flour
2/3 c Sugar
1/2 ts Salt
4 c Shredded unsweetened coconut
1/2 lb Chilled sweet butter; cut in
-1/4" bits
1 1/2 ts Vanilla extract

Preheat oven to 350 degrees. Place all ingredients in a mixing bowl
and with the dough paddle mix until dough just comes together and
forms a ball. Press dough evenly into lightly buttered tart pans.
Chill briefly and then bake for 25 to 30 minutes until dough is
golden brown. Cool for 2 minutes then cut into wedges on the tart
bottom while still warm. Let cool and refrigerate before removing
cookies from tart bottom. If shortbreads seem too moist or soft place
back in oven and bake for 3 5 minutes longer until crisp. Store in an
airtight container in the refrigerator or freezer. This recipe yields
32 cookies from 2 nine-inch tart pans with removable bottoms.

See also:
Previous recipe Coconut Shortbread Cookies
Next recipe Coconut Shortcakes With Peaches And White Chocolate Cream

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