Dipped Coconut Shortbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Suggests Toni Petroskey, Lorain, Ohio, These cookies are great for Valentine's Day. Coconut adds flavor and texture to the shortbread. Ingredients:
3/4 cup butter, softened |
1/4 cup sugar |
2 teaspoons vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1 cup flaked coconut |
1-1/2 cups semisweet chocolate chips |
1 tablespoon shortening |
Directions:
1. In a bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm.
2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter.
3. Place 2 in. apart on ungreased baking sheets. Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.
4. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.
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