Coconut Short Breads

Directions

1. 1

   2 c Allpurpose flour 2/3 c Sugar 1/2 ts Salt 4 c Shredded unsweetened coconut 1/2 lb Chilled sweet butter Cut in 1/4 inch bits 1 1/2 ts Vani

2. 2

   Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball

3. 3

   Press dough evenly into lightly buttered tart pans

4. 4

   Chill briefly and then bake for 2530 minutes until dough is golden brown

5. 5

   Cool for 2 minutes then cut into wedges on the tart bottom while still warm

6. 6

   Let cool and refrigerate before removing cookies from tart bottom

7. 7

   If shortbreads seem too moist or soft place back in oven and bake for 3 5 minutes longer until crisp

8. 8

   Store in an airtight container in the refrigerator or freezer