Slice and Bake Coconut Shortbread

Name: Slice and Bake Coconut Shortbread
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American
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

4 steps

Prep:2hCook:20min

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

Updated at: Mon, 04 Dec 2023 14:11:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories98.1 kcal (5%)

Total Fat6 g (9%)

Carbs10.6 g (4%)

Sugars5.3 g (6%)

Protein0.8 g (2%)

Sodium21.6 mg (1%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

34 servings

1 cupbutter

room temperature

¾ cupsugar

1 tspalmond extract

or vanilla

2 pinchessalt

1 ¾ cupflour

1 cupflaked coconut

or shredded, extra for sprinkling

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4