Monday, October 6, 2014

Coconut Shortbread Cookies

Here's a great way to bring summer into fall! This shortbread cookie would go perfectly with your pumpkin spiced latte or any cup of coffee. The coconut flavor is very light, and subtle, and a great match to the buttery cookie dough. It's a quick and simple recipe, and can be done in about 45 minutes! 

Coconut Shortbread Cookies
1 Stick Butter, softened
1/2 cup Sugar
1 Egg
1/2 cup Sweetened Flake Coconut
1/4 tsp Salt
1 1/2 cup Flour

1. Lightly toast the coconut in a toaster oven or in a 350 degree F oven until it becomes dry. You are not looking for any color.
2. Use an electric mixer to cream butter and sugar together. 
3. Add the egg and mix until well incorporated. 

4. Add the toasted coconut and salt and mix until combined.
5. Add the flour, 1/2 a cup at a time, and mix until the dough becomes crumbly
6. Use your hands to incorporate the flour the rest of the way, so that the dough comes together in one mass. 
7. Cut the dough in half, and roll into logs about 10 inches long, and about an inch in diameter. 
8. Wrap the logs in plastic and place in the freezer for about 20 minutes. 
9. Preheat oven to 350 degrees F. 
10. Use a sharp knife to cut 1/2 inch medallions. Reshape them to be circular, and place them onto an aluminum foil lined cookie sheet.
11. Bake for about 17 minutes, rotating the pan after 10 minutes. You want the edges to be slightly browned. The cookies will not develop a lot of color. 
12. Remove from the oven and allow to cool before removing the cookies from the foil. 
13. Enjoy! :) 

The dough can also stay in the freezer for about 2 months if wrapped well! You can do this in multiple days if you'd like :)

These cookies are quick to make, don't take too many ingredients, and will impress anyone you pass them out to! 

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