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Coconut Shortbread

"'My niece makes this shortbread for special occasions,' writes Wauwatosa, Wisconsin's Nancy Siefert. 'My family enjoys the rich flavor of these cookies so much, I bake them all year long.'"
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30 m servings
Original recipe yields 60 servings

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  1. In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.

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Read all reviews 3
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everyone in my family, including my notoriously picky husband, loved these cookies. Bonus: they are so simple, my 2 year old helped make them.

Just taste okay. Can't taste any of the coconut. Tastes like lightly sweetened plain bread except in cookie form.

yum. Melt in your mouth with a subtle coconut flavor.