Coconut Shortbread
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Coconut Shortbread
  Coconut    Shortbread  
Last updated 6/12/2012 1:17:08 AM. Recipe ID 47354. Report a problem with this recipe.
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      Title: Coconut shortbread
 Categories: None
      Yield: 56 Servings
 
  1 1/2 c  Unsalted butter, softened
  1 1/4 c  Confectioner's sugar
  2 2/3 c  All purpose flour
      1 c  Flaked coconut
    1/2 c  Ground almonds (2 ounces)
      1 pn Salt
      1    Egg, beaten
           Superfine sugar for garnish
 
  In large mixer bowl, beat butter at medium speed of electric mixer
  until creamy.Gradually add confectioner sugar, beating until light
  and fluffy. Gradually beat in flour at low speed.
  
  Stir in coconut, almonds, and salt. Stir in egg to form soft dough.
  
  Divide dough in half. Spread each portion into a disk shape on waxed
  paper. Wrap and refrigerate 1 hour.
  
  Preheat oven to 300. Line baking sheets with parchment paper. On very
  heavily floured surface, roll out half the dough 1/4 inch thick. (Keep
  remaining dough refigerated while you do this.) Working quickly, cut
  dough into desired shapes with floured cookie cutter. Do not use
  intricate shapes. dough is soft and fragile. Arrange 1 inch apart on
  baking sheets.
  
  Bake at 300 for 15 minutes or so. Cookies will not be brown. Remove
  from pans. Cool on rack. Repeat with remaining dough. Sprinkle with
  superfine sugar.
  




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Recipe ID 47354 (Apr 03, 2005)

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