Slice & Bake Coconut Shortbread Cookies

Name: Slice & Bake Coconut Shortbread Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 4 dozen
Ingredients: 1 cup butter, softened; 3/4 cup sugar; 1 teaspoon vanilla extract; 1-3/4 cups all-purpose flour; 1 cup sweetened shredded coconut

Total Time Prep: 15 min. + chilling Bake: 20 min./batch + cooling

Yield about 4 dozen

Test Kitchen Approved

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota

Ingredients

1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut

Directions

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

1 cookie: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.

Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota

Recipe Creator