| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright1 |
32 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 4 |
c |
Shredded unsweetened coconut |
| 1/2 |
lb |
Chilled sweet butter; cut in 1/4" bits |
| 1 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 350 degrees. 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 25 to 30 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. This recipe yields
32 cookies from 2 nine-inch tart pans with removable bottoms.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
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