Recipes

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.