Coconut Shortbread Cookies
This is such an easy recipe but it only makes about 25 cookies and they disappear fast.
Preheat the oven to 375 degrees.
Put a silpat on your baking sheet.
2 cups all purpose sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted soft butter
3/4 cup superfine sugar
1 large egg
1 teaspoon coconut extract
One cup sifted powdered sugar
One tablespoon coconut flavored coffee creamer to start then add one teaspoon at a time to make a creamy frosting
Cream the butter till it is creamy and pale yellow
Add the sugar and mix till fluffy
Add the egg and coconut extract and mix well
Add the flour, salt and baking powder 1/4 cup at a time
Take a teaspoon full of batter and roll into a ball.
I made mine smaller than a golf ball.
Take a glass and press the dough flat to about a 1/4 inch thickness.
You should have these pretty looking discs.
Bake for only 8 minutes.
Keep them on the baking pan for about ten minutes after they come out of the oven.
They should be pretty cool and then frost them with the icing.
Make the icing just before you are going to frost the cookies or else it will start to get hard.
Let the frosting dry well before layering the cookies.
Store in an airtight container in a cool place.
They freeze well.
Thank you Pinterest