Two wonderful combinations: shortbread and coconut. These are rather fragile cookies-not great for mailing...but wonderful to just sit and enjoy with a cup of tea.
- 1 cup butter, softened (no substitutions)
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 cup flaked coconut plus some for rolling
Mix butter and sugar until creamy. Add vanilla and beat well to combine. Slowly mix in flour and then coconut until batter comes together. Roll into a 12" log in waxed paper and put in refrigerator several hours. Before slicing, if desired, roll the log into more coconut. Slice into 1/4" slices and place on a cooky sheet covered with parchment. Bake for 20-30 minutes.
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