Coconut Shortbread Cookies
Author/Submitted by: Ray Bruman
Cream together very well:
butter (2 American "sticks")
unsweetened shredded coconut,
(1 coconut = approx
Work the mixture into a dough with your fingers.
Divide it in quarters and form each into a roll about
inch or more in diameter.
Wrap each roll in wax paper and chill until firm.
Preheat the oven to 350 F degrees.
Cut the rolls into rounds, about 1/4 inch thick.
OPTIONAL - press halves of nuts or pieces of coconut into
the top of each cookie. This is easier if you have a ring
of plastic or metal (1.5 inch diameter) to contain the dough.
Press some dough against the nut to keep it in place later.
Place the rounds on ungreased baking sheets.
Leave room for them to spread out as they bake.
Bake 15 minutes or until lightly brown and done.
These are very rich, and break easily.
Yield: about 4 dozen cookie