Dipped Coconut Shortbread
Source of Recipe
net
List of Ingredients
DIPPED COCONUT SHORTBREAD.
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3/4 cup butter (no substitutes, softened
1/4 cup sugar
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1 cup flaked coconut
1 1/2 cups semisweet chocolate chips
1 tbsp shortening
In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm. On a floured surface, roll out dough to 1/4" thickness. Cut with a 2 1/2" round cookie cutter. Place 2" apart on ungreased baking sheets. Bake at 300�F for 20-25 min. or until edges begin to brown. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.
Recipe
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