Recipe - Coconut Shortbread

1 One half cup Unsalted butter, softened
1 One fourth cup Confectioner's sugar
2 2/3 cup All purpose flour
1 cup Flaked coconut
One half cup Ground almonds (2 ounces)
1 pn Salt
1 Egg, beaten
Superfine sugar for garnish

In large mixer bowl, beat butter at medium speed of electric mixer until
creamy.Gradually add confectioner sugar, beating until light and fluffy.
Gradually beat in flour at low speed.

Stir in coconut, almonds, and salt. Stir in egg to form soft dough.

Divide dough in half. Spread each portion into a disk shape on waxed paper.
Wrap and refrigerate 1 hour.

Preheat oven to 300. Line baking sheets with parchment paper. On very
heavily floured surface, roll out half the dough One fourth inch thick. (Keep
remaining dough refigerated while you do this.) Working quickly, cut dough
into desired shapes with floured cookie cutter. Do not use intricate
shapes. dough is soft and fragile. Arrange 1 inch apart on baking sheets.

Bake at 300 for 15 minutes or so. Cookies will not be brown. Remove from
pans. Cool on rack. Repeat with remaining dough. Sprinkle with superfine
sugar.

Posted to EATL Digest 19 Sep 96

From: laura davis ldavis@linknet.kitsap.lib.wa.us

Date: Wed, 18 Sep 1996 13:48:46 0700 (PDT)