- Cooking Time: 25
- Servings: 40
- Preparation Time: 10
- 1 cup unsalted butter
- 3/4 cup sugar
- 1/2 tsp Vanilla extract
- 1/2 tsp Coconut Extract
- 1 3/4 cups AP-Flour
- 1 cup Angel flaked Coconut
Cream butter and sugar until light & fluffy
Add Vanilla and Coconut extract and mix till combined
Add flour knead by hand
Knead in coconut
You have 3 options at this point:
- Refrigerate dough for 2 hours then roll out on a floured board and cut with cookie cutters.
- Wrap in wax paper and roll into a cylinder, place in the freezer for 1 hour and slice into 1/4 inch rounds (This is my preferred way)
- Press the dough into a shorbread mold and chill for 1/2 hour
Preheat oven to 300 degrees
Bake on a baking sheet lined with Reynolds parchment for 25 minutes. (If you used a mold, check with the manufacturers directions for baking times, I have personally never used one.)
Cool on a wire rack and store in an airtight container for 2 weeks.
These will also Freeze very well if wrapped tightly to protect from moisture, for about 1 month.
I make my Christmas shortbreads before Thanksgiving and keep them frozen until needed in December.