1. Line a 9 x 13 baking pan with foil or parchment paper extending over the pan's edges to form handles; grease foil. 2. Cream together the butter and sugar with an electric mixer on medium speed for 2 minutes, or until light and fluffy. 3. Add the vanilla; blend well. 4. Gradually blend in the flour on low speed until combined. 5. Stir in the coconut by hand. 6. Press the dough evenly into the prepared pan with your fingertips. 7. Pierce the dough with a fork at 1-inch intervals all the way through to the bottom of the pan. 8. Bake in a preheated 325°F oven for 20-25 minutes or until lightly browned. 9. Cool in the pan on a wire rack for 5 minutes. 10. Run a knife around the edges of the pan to loosen shortbread from the sides. 11. Lift the "cookie" from the pan using the excess foil for handles. 12. Cut the warm shortbread into shapes using your favorite cookie cutters. 13. Cool completely. 14. Dust with powdered sugar or drizzle with melted chocolate. 15. Store cookies airtight. ---------------------------------------------------------------------------
Nutrition
Ingredients
