Coconut Short Breads
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | cups |
coconut
unsweetened |
*
|
| ½ | pound |
butter
chilled, sweet, cut in 1/4 inch bits |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 946 | ml |
coconut
unsweetened |
*
|
| 226.8 | g |
butter
chilled, sweet, cut in 1/4 inch bits |
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Place all ingredients in a mixing bowl and with the dough paddle mix until dough just comes together and forms a ball.
Press dough evenly into lightly buttered tart pans.
Chill briefly and then bake for 2530 minutes until dough is golden brown.
Cool for 2 minutes then cut into wedges on the tart bottom while still warm.
Let cool and refrigerate before removing cookies from tart bottom.
If shortbreads seem too moist or soft place back in oven and bake for 3 5 minutes longer until crisp.
Store in an airtight container in the refrigerator or freezer.
To serve: Fill a wide rim soup bowl with Sabayon, arrange cut fruits attractively on top and garnish with a wedge or two of coconut short bread.
