Coconut Shortbread Cookies

* Exported from MasterCook II *

Coconut Shortbread Cookies

Recipe By : Ray Bruman
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cream together very well:
1 cup butter (2 American "sticks")
1/2 cup brown sugar
Add:
1 teaspoon vanilla
1/8 teaspoon salt
1 cup unsweetened shredded coconut -- (1 coconut = approx

2 cups white flour


Work the mixture into a dough with your fingers.
Divide it in quarters and form each into a roll about 1
inch or more in diameter.
Wrap each roll in wax paper and chill until firm.
Preheat the oven to 350 F degrees.
Cut the rolls into rounds, about 1/4 inch thick.
OPTIONAL - press halves of nuts or pieces of coconut into
the top of each cookie. This is easier if you have a ring
of plastic or metal (1.5 inch diameter) to contain the dough.
Press some dough against the nut to keep it in place later.

Place the rounds on ungreased baking sheets.
Leave room for them to spread out as they bake.
Bake 15 minutes or until lightly brown and done.

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NOTES : These are very rich, and break easily.
Yield: about 4 dozen cookie