Ingredients
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1/2
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1/2
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1
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1/2
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1
-
2
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1/2
-
-
-
-
-
-
-
-
Directions
Coconut Pecan Shortbread, Lots of shortbread recipes out there, but this one is a bit different The toasted coconut makes the difference A Martha Stewart recipe that I’ve been doing for years and my hubby’s favorite cookie Prep time is toasting time and cooking time doesn’t include the time for chilling the dough , These are delicious shortbread they’re very light and delicate I cut the recipe in half otherwise made as written except instead of rolling the dough and cutting them out, I shaped it into a log , Chilled, and then sliced the cookies which was very simple Made for SWT 2018 for of the Pantry Pirates
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Steps
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1
Done
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To Toast the Coconut and Pecans: Place on Separate Baking Pans and Toast in a Preheated 180 Degree Oven For 8-10 Minutes, Turning Pans Halfway Through Toasting, or Until Golden and Fragrant. Finely Chop in Food Processor. |
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2
Done
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in a Large Bowl, Cream Butter With Electric Mixer. Add Sugar and Mix Until Light and Fluffy. Add Vanilla, Flour and Salt. Mix Until Combined. With a Wooden Spoon, Mix in the Pecans and Coconut Just Until Combined. Form Dough Into a Disk, Wrap in Plastic and Refrigerate For at Least 30 Minutes Until Firm, or Freeze For Up to a Month. |
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3
Done
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Butter 3 Cookie Sheets and Preheat Oven to 180 Degrees. |
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4
Done
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on a Clean, Lightly Floured Surface, Roll Out Dough to a 1/4 in Thickness. Cut Out as Many Cookies as Possible and Place on Cookie Sheets, 1 in Apart. Try not to Re-Roll Scraps Too Many Times, as This Will Toughen the Cookies. |
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5
Done
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Bake Until Golden Brown, About 12-15 Minutes, Rotating Baking Sheets Half-Way Through Cooking. |
