The first time I made these cookies they were good but they were flat because they spread out when they cooked. This time I did some things differently and they turned out much better. The recipe says you don't have to chill the dough overnight but I found that it turns out better if you do. Also it's important that the cookie sheets are cool before you put the cookies on them. I'm sure that someone who bakes all the time thinks these things are obvious but, for me it took some trial and error to figure it out. Either way these cookies are delicious and they look great when you stack them up in little clear bags to give away as gifts.
Happy Holidays!
Coconut Shortbread Cookies
Jill O'Conner
Makes 2 dozen cookies
2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 cup sweetened shredded coconut
1/2 teaspoon salt
1. In a standing electric mixer, beat the butter with the confectioners' sugar at medium speed until pale, about 2 minutes. Add the vanilla and beat until incorporated. At low speed, beat in flour, coconut and salt until the flour is just incorporated, about 30 seconds. Transfer the dough to a work surface and roll it into a 2-inch-wide log. Wrap the log in plastic and refridgerate until firm, about 1 hour.
2. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Cut the log into 1/2-inch-thick slices and arrange them on the baking sheets at least 1 inch apart. Bake the cookies for 30 minutes, rotating the pans halfway through, until light golden around the edges and on the bottoms. Let cool for 5 minutes, then transfer the cookies to a rack to cool completely.
MAKE AHEAD - The dough can be refridgerated for up to 1 week. The baked cookies can be stored in an airtight container for up to 5 days.
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