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Coconut Shortbread

Coconut Shortbread recipe
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 more
posted by
on 12/5/2007
10 min
1 hr 5 min
16 servings, 2 bars each
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what you need

cup  (1-1/2 sticks) butter, softened
cup  sugar
tsp.  vanilla
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

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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