Hawaiian Coconut Shortbread Cookies

Hawaiian Coconut Shortbread Cookies Recipe Food.com

WEBOct 30, 2010 · Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or …

1. Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
2. Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
3. Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
4. Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.

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Coconut Shortbread Cookies Wild Wild Whisk

WEBMay 20, 2019 · Set aside. Add sugar, softened butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium …

1. Add flour, salt, and shredded coconut into a small mixing bowl, mix well to distribute thoroughly. Set aside.
2. Add sugar, softened butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment at medium low speed until combined. Increase speed to medium and beat until fluffy, about 30 seconds to 1 minute.
3. Reduce mixer to low speed, and slowly add the flour mixture. Gradually increase mixer speed to medium and mix until dough comes together. It should start pulling away from the side of the mixing bowl.
4. Turn dough out onto a lightly floured board or counter top, and shape into a disk or rectangle. Wrap well with plastic and refrigerate for 30 minutes to 1 hour.

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Coconut Shortbread Cookies My Gorgeous Recipes

WEBJun 24, 2022 · Instructions. In a large bowl, beat the butter with the sugar until you get a smooth paste. Add the egg and beat again. Sift in the …

1. In a large bowl, beat the butter with the sugar until you get a smooth paste, then add the rest of the ingredients, and mix together to get a dough.
2. Shape the dough into a sausage, cover in clingfilm and refrigerate for one hour until firm.
3. Transfer to the working surface and use a sharp knife to slice the sausage into approximately 1 cm thick rounds, I got 8 cookies.
4. Grease and flour a baking tray and trasfer the cookies onto it.

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