A New Twist On An Old Favorite

If you’ve been around Two Chums for long you know we love our shortbread. On any given day, at any time of the day you could easily find either one of us with a cup of tea or coffee and piece of shortbread in our hand. So what makes this shortbread different?

We won’t keep you in suspense any longer. What’s the twist? Coconut! If you like coconut you will love this cookie. Thank you Taste of Home for this yummy recipe.

Coconut Shortbread

1 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 3/4 cup flour (you can substitute gluten free flour here…we like Cup4Cup)
1 cup shredded coconut

Cream butter and sugar on medium speed in your mixer until very light and fluffy so sugar will dissolve into the butter, about 5-7 minutes. Add vanilla and continue beating at a lower speed to thoroughly mix in vanilla. Add flour and mix on a low speed so as not to blow flour all over the counter (and you), until flour is fully incorporated. Stir in the coconut.

Using waxed paper or parchment paper, turn out dough and shape into a 12″x3″x1″ rectangle. Wrap in the paper and refrigerate for at least 3 hours or overnight.

Preheat your oven to 300 degrees. Unwrap and slice the dough into 1/4″ slices. Place on a parchment paper lined baking sheet about 1″ apart. Bake until golden around the edges about 18-20 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to wire racks to finish cooling.

Make some tea or a pot of coffee and enjoy life. There is nothing like a tasty afternoon treat to enhance your sense of love, joy and abundant living.