Coconut Shortbread Cookies

Ingredients

• 1 cup butter (softened)
• 0.75 cup sugar
• 1 tsp vanilla extract
• 1.75 cups all-purpose flour
• 1 cup sweetened shredded coconut

Steps

1. 1

   In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5 to 7 minutes.

2. 2

   Beat in the vanilla extract.

3. 3

   Gradually beat the flour into the creamed mixture.

4. 4

   Fold in the shredded coconut.

5. 5

   On a sheet of waxed paper, shape the dough into a rectangle measuring 12 × 3 × 1 inches. Wrap the dough in the waxed paper and refrigerate for at least 3 hours or overnight, until chilled.

6. 6

   Preheat the oven to 300°F (150°C). Unwrap the chilled dough and cut it crosswise into ¼-inch-thick slices.

7. 7

   Arrange the slices 1 inch apart on ungreased baking sheets.

8. 8

   Bake for 18 to 20 minutes, until the edges are lightly golden.

9. 9

   Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks and cool completely.

Notes

The source also suggests optional variations: add up to ¾ cup mini chocolate chips or chopped nuts, or drizzle cooled cookies with melted chocolate. The stated total time excludes the 3-hour-or-overnight dough chilling time.

Nutrition per serving

• dessert
• cookies
• baked
• slice-and-bake
• vegetarian