Coconut Shortbreads Recipe - Cooking Index
Coconut Shortbreads Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 cups | 372g / 13oz | Shredded unsweetened coconut |
| 1/2 lb | 227g / 8oz | Chilled sweet butter - cut in 1/4" bits |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
Preheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball.
Press dough evenly into lightly buttered tart pans. Chill briefly and then bake for 25 to 30 minutes until dough is golden brown. Cool for 2 minutes then cut into wedges on the tart bottom while still warm. Let cool and refrigerate before removing cookies from tart bottom.
If shortbreads seem too moist or soft place back in oven and bake for 3 5 minutes longer until crisp. Store in an airtight container in the refrigerator or freezer.
This recipe yields 32 cookies from 2 nine-inch tart pans with removable bottoms.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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