COCONUT SHORTBREAD COOKIES RECIPES
SLICE & BAKE COCONUT SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 73 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 36mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
SLICE-AND-BAKE SHORTBREAD COOKIES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 5 hours 15 minutes
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
- Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
- Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- Preheat oven to 350°.
- If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
- Easy Variations:
- Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step
- Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step
- Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step
- Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step
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