Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra-special. They were made to nestle beside a teacup.
—ROBERTA OTTO DULUTH, MN
PREP: 15 MIN. + CHILLING • BAKE: 20 MIN./BATCH • MAKES: 4 DOZEN
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup flaked coconut
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.
2. Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap dough in waxed paper; refrigerate 3 hours or overnight.
3. Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 18-20 minutes or until edges are light golden. Cool on pans 5 minutes. Remove to wire racks to cool.