Dipped Coconut Shortbread
3/4 c. butter (no substitutes), softened
1/4 c. sugar
2 tsp. vanilla extract
1 3/4 c. flour
1/2 tsp. baking powder
1 c. flaked coconut
1 1/2 c. semi-sweet chocolate chips
1 Tb. shortening
Cream together butter, sugar and vanilla 'til light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and chill 1 hour or 'til firm. On floured surface, roll out dough to 1/4" thickness. Cut with 2 1/2" cookie cutter. Place 2" apart on ungreased baking sheets. Bake at 325º for 20-25 min. or 'til edges begin to brown. Cool on wire racks.
In small saucpan over low heat, melt chocolate chips and shortening. Remove from heat; dip cookies halfway into chocolate. Place on wax paper to set.