Ingredients
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4
-
2
-
9
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Coconut Shortbread – John Ash & Co. Restaurant, Santa Rosa,,Crisp, buttery coconut shortbread cookies. Published in Bon Appetit, February 1993.,These are so good!! I love coconut and shortbread so this is an amazing combo! I made 1/2 the recipe since I only have 1 tart pan and cut them into slices like a pizza. I ended up cooking it for an extra 5 minutes on a cookie sheet and they turned out golden and crispy. Will be making these again, I cannot stop eating them! Made for 123Hits.
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Steps
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1
Done
|
Preheat Oven to 350f. |
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2
Done
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Lightly Butter Two 9-Inch Diameter Tart Pans With Removeable Bottoms. |
|
3
Done
|
Mix Sweetened Flaked Coconut, Flour, Sugar and Salt in Large Bowl With Electric Mixer. |
|
4
Done
|
Add Butter and Vanilla and Beat Until Well Combined. |
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5
Done
|
Divide Dough Between Prepared Tart Pans and Press to Cover Botooms. Refrigerate 15 Minutes. |
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6
Done
|
Bake Shortbreads Until Golden Brown, About 25 Minutes. Cool 5 Minutes. |
|
7
Done
|
Remove Pan Sides from Shortbreads. Cut Each Shortbread Into 12 Wedges. If Wedges Are Moist or Soft, Place on Cookie Sheet and Bake Until Crisp, Up to 7 Minutes More. Cool Completely. (can Be Made 1 Week Ahead. Store in Airtight Container at Room Temperature.). |
