Coconut shortbread

Yield: 56 Servings

Measure Ingredient
1½ cup Unsalted butter, softened
1¼ cup Confectioner's sugar
2⅔ cup All purpose flour
1 cup Flaked coconut
½ cup Ground almonds (2 ounces)
1 pinch Salt
1 \N Egg, beaten
\N \N Superfine sugar for garnish

In large mixer bowl, beat butter at medium speed of electric mixer until creamy.Gradually add confectioner sugar, beating until light and fluffy.

Gradually beat in flour at low speed.

Stir in coconut, almonds, and salt. Stir in egg to form soft dough.

Divide dough in half. Spread each portion into a disk shape on waxed paper.

Wrap and refrigerate 1 hour.

Preheat oven to 300. Line baking sheets with parchment paper. On very heavily floured surface, roll out half the dough ¼ inch thick. (Keep remaining dough refigerated while you do this.) Working quickly, cut dough into desired shapes with floured cookie cutter. Do not use intricate shapes. dough is soft and fragile. Arrange 1 inch apart on baking sheets.

Bake at 300 for 15 minutes or so. Cookies will not be brown. Remove from pans. Cool on rack. Repeat with remaining dough. Sprinkle with superfine sugar.

Posted to EAT-L Digest 19 Sep 96 From: laura davis <ldavis@...>

Date: Wed, 18 Sep 1996 13:48:46 -0700 (PDT)

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