Vanilla Coconut Shortbread Food

TOASTED COCONUT SHORTBREAD

Steps:

• Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
• Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
• Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
• Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

VANILLA SHORTBREAD

Steps:

• Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
• Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
• Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
• Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

TOASTED COCONUT SHORTBREAD

Steps:

• In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in vanilla.
• In a separate bowl, combine flours, corn starch, and coconut. Add to butter mixture and mix until blended. Shape dough into a flattened disc. Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
• On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. Cut dough into rounds with a 2 inch cookie cutter dipped in flour. Reroll dough as necessary, without adding too much flour. Place cookies on parchment-lined baking sheets. Sprinkle lightly with sugar.
• Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden. Cool on wire racks.

COCONUT SHORTBREAD

Steps:

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

COCONUT SHORTBREAD

Steps:

• Preheat oven to 350°F Butter a baking sheet.
• Sift together the flours, salt and sugar in a bowl, then sift together again into another bowl, Add the coconut and butter and, using a pastry blender or two forks, cut them in until the mixture is crumbly. Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. Do not overmix or the dough will toughen.
• Place the dough on the prepared baking sheet and shape it into a round, 7-8 inches in diameter and about 1/2 inch thick. Using your fingers, pinch around the edges to create an attractive border. Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. Prick the surface lightly with the tines of a fork.
• Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. Remove from the oven and serve warm or at room temperature, cut into wedges.

COCONUT SHORTBREAD

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in vanilla. Gradually add flour, beating well after each addition. Stir in coconut.
• Press coconut mixture onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.
• Bake 20 to 25 min. or until lightly browned. Cool 5 min.
• Run small knife around edges of pan to loosen shortbread. Use foil handles to remove shortbread from pan. Cut warm shortbread into 16 bars. Cool completely.

DIPPED COCONUT SHORTBREAD

Steps:

• 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 degrees for 20-25 minutes 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.

TOASTED COCONUT SHORTBREAD

Steps:

• Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.
• Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.).
• Preheat oven to 325°F Line a rimmed baking sheet with parchment paper.
• Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR.
• Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
• Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.).
• Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
• Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.

VANILLA COCONUT SHORTBREAD

Steps:

• Preheat the oven to 350 degrees fehrenheit.
• with an electric beater/mixer cream together butter and sugar a few minutes until light and fluffy.
• add the salt,cornstarch and vanilla exctract.
• next add the coconut and flour.
• take beaters out and kneed with your hand until the dough comes together.
• Because of the coconut this dough is kinda hard to roll out.I suggest rolling the dough into about 24-30 individual balls and pressing down slightly on them with a cup.
• Bake in the oven for 18-20 minutes or until the bottoms turn a very light golden brown.
• If the cookie is still soft when you poke it ,this is okay it will firm up completely when cooled.