Slice and Bake Coconut Shortbread

Melt in your mouth buttery goodness with a hint of nutty coconut! A perfect teatime treat!

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

1 tsp almond or vanilla extract

2 pinches of salt

1 3/4 cup flour

1 cup flaked or shredded coconut + extra for sprinkling

Beat the butter in a mixer until creamy then add the sugar and continue beating until fluffy. Add the extract and salt. Then add the flour and coconut and mix until combined. Don't overmix.

Form into a 12 X 3 X 1" log. Wrap with plastic wrap and freeze 2 hours or refrigerate overnight. I slid it onto an overturned baking sheet to make it easier to move without worrying about messing up the log.

When ready to bake slice 1/3" thick cookies and place them 1" apart on parchment lined baking sheets. Sprinkle extra coconut on top of each cookie and very gently tap to adhere.

Bake at 300°F for 20 minutes or until lightly golden.

Makes 34 cookies

Adapted from: tasteofhome.com

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