Dipped Coconut Shortbread |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3/4 cup butter, softened (no substitutes!) |
1/4 cup sugar |
2 teaspoons vanilla extract |
1 3/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1 cup flaked coconut |
1 1/2 cups semi-sweet chocolate chips |
1 tablespoon shortening |
Directions:
1. In a mixing bowl, cream butter, sugar and vanilla until light and fluffy.
2. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Stir in coconut.
4. Cover and refrigerate for 1 hour or until firm.
5. On a floured surface, roll out dough to 1/4 thickness.
6. Cut with a 2 1/2 round cookie cutter.
7. Place 2 apart on ungreased baking sheets.
8. Bake at 300 degrees for 20-25 minutes or until edges begin to brown.
9. Cool on wire racks.
10. In a small saucepan over low heat, melt chocolate chips and shortening.
11. Remove from heat; dip cookies halfway into chocolate.
12. Place on waxed paper-lined baking sheets until set.
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