SLICE & BAKE COCONUT SHORTBREAD COOKIES
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. -Roberta Otto, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- 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 : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT SLICE & BAKE COOKIES
Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. - Lee Roberts, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 5g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MELTAWAY SHORTBREAD COOKIES
Is it ever too early to be thinking about holiday baking? These coconut shortbread cookies are always on my list, since they were my dad's favorite and I want them to remain a part of my holiday tradition. I whir the coconut in the food processor before adding it to the dough so the coconut pieces will be tiny. This isn't a sweet dough, but after baking it's "double dunked" in confectioners' sugar, so that sweetens the cookies considerably. These aren't exclusively holiday cookies so bake them any time of the year. Store in an air tight container in a cool place. The yield of this recipe varies, since it depends on how the dough is shaped and sliced. Chill time is not included in prep/cook time. (I've thought about mixing this dough in the food processor, but I haven't tried it yet.)
Provided by Breez
Categories Dessert
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
- Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
- When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
- Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
- When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.
Nutrition Facts : Calories 98.7, Fat 5.2, SaturatedFat 2.8, Cholesterol 5.1, Sodium 14.4, Carbohydrate 12.7, Fiber 0.4, Sugar 8.3, Protein 0.7
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