Recipe - Coconut Shortbread Cookies

Cream together very well:
1 cup Butter (2 American "sticks")
One half cup Brown sugar
Add:
1 teaspoon Vanilla
1/8 teaspoon Salt
1 cup Unsweetened shredded coconut
(1 coconut = approx
2 cup White flour

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:28:39 GMT

Work the mixture into a dough with your fingers. Divide it in quarters and
form each into a roll about 1 inch or more in diameter. Wrap each roll in
wax paper and chill until firm. Preheat the oven to 350 F degrees. Cut the
rolls into rounds, about One fourth inch thick. OPTIONAL press halves of nuts or
pieces of coconut into the top of each cookie. This is easier if you have a
ring of plastic or metal (1.5 inch diameter) to contain the dough. Press
some dough against the nut to keep it in place later.

Place the rounds on ungreased baking sheets. Leave room for them to spread
out as they bake. Bake 15 minutes or until lightly brown and done.

Recipe By : Ray Bruman

Posted to Master Cook Recipes List, Digest #94