Coconut Shortbread
Why I Love This Recipe
My mom use to make these when I was younger. I usually skip the Vanilla and Coconut extracts (Cause most coconut extract seems to be imitation) Instead I use 1 TB Malibu Coconut Rum. I just made these (Pictured) and instead of the malibu, I used 1/4 tsp Lime Oil and 1/4 tsp Fresh Lime zest along with the 1/2 tsp Vanilla... Delicious Coconut/Lime shortbreads.... I would also say that they would be just as good with lemon, especially if 1 side were dipped in White Chocolate.
Ingredients You'll Need
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
Directions
Cream butter and sugar until light & fluffy
Add Vanilla and Coconut extract and mix till combined
Add flour knead by hand
Knead in coconut
Refrigerate dough for 2 hours
or wrap in wax paper and roll into a cylinder, place in the freezer for 1 hour and slice into 1/2 inch rounds;
Preheat oven to 300 degrees
If refrigerated - Roll on floured board and cut with a round cutter;
or press into a shortbread mold.
Bake on a parchment lined baking sheet for 25 minutes.
