Desserts

Coconut Shortbread

photo by:kraft

I have never made any sort of shortbread before but I love to eat it. This recipe was so easy to make and even better to eat. I used wheat flour instead of white and still ...read more

posted by

tommeegurl

on 12/5/2007

time

prep:

10 min

total:

1 hr 5 min

servings

total:

16 servings, 2 bars each

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what you need

3/4

cup (1-1/2 sticks) butter, softened

1/2

cup sugar

tsp. vanilla

1-1/2

cups flour

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), lightly toasted

Make It

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.

BEAT butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Gradually add flour, beating on low speed after each addition until blended. Stir in coconut; press evenly onto bottom of prepared pan. Pierce with fork at 1-inch intervals all the way through to bottom of pan.

BAKE 20 to 25 min. or until lightly browned. Cool in pan 5 min. Run small knife around edges of pan to loosen dessert. Lift dessert from pan, using foil handles. Cut warm shortbread into 32 bars with sharp knife. Cool completely. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Special Extra

Decorate shortbread with ready-to-spread frosting or melted BAKER'S Semi-Sweet Baking Chocolate.

Variation - Star-shaped Shortbread

Use 3-inch star-shaped cookie cutter to cut warm shortbread into stars. Cool completely. Makes 10 servings.

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tommeegurl

posted:12/5/2007

I have never made any sort of shortbread before but I love to eat it. This recipe was so easy to make and even better to eat. I used wheat flour instead of white and still delicious!

sheilafh

posted:5/5/2006

I used up some old coconut - less than a bag full, which is asked for in the recipe...but this simple recipe is very forgiving. And very tasty! I forgot to prick the dough, but it still turned out ok. Very quick, very easy, very tasty.

Zeemunee

posted:4/11/2006

I might be missing something here, but this recipe left a lot to be desired. The end product tasted too floury, and the batter was so thick and sticky that it was difficult to spread on the bottom of the pan. When I did get it spread, it was extremely thin, almost like there should have been more batter. I don't think that I would make this again.

a cook

posted:3/24/2006

very good and easy.

a cook

posted:12/17/2005

I made this to bring for refreshments. It is very easy. I sprinkled red sugar over all before baking for a festive look.

tlyras

posted:10/17/2002