Thursday, December 23, 2010

Cookies!!! Part 2 (Hawaiian Shortbread)

Hawaiian Shortbread
This recipe was from a friend's mother.  She was an amazing woman whose cookbooks resembled personal journals, the way she took notes and recorded her impressions and experiences within the pages. These cookies, like the Tea Cakes, are also supposed to be coated with powdered sugar. But for more variety on the platters, and a more festive and Christmasy look, we added the sparkly red sprinkles before baking, and skipped the powdered sugar.
1 cup butter
1/4 cup sugar
1 cup flaked coconut (we use unsweetened, but sweetened works, too)
2 cups flour
1 teaspoon vanilla
Powdered sugar...or sprinkles
Cream butter and sugar; add flour slowly, then vanilla and coconut.  Roll in 1-inch diameter logs; wrap in plastic wrap and wax paper and chill.  Preheat the oven to 300 degrees. 

After about 30-60 minutes, or when the logs are fairly solid, slice the rolls crosswise into 3/8" cookies and place on ungreased baking sheet.  Add sugar sprinkles, if desired, then bake for 20 - 25 minutes until there is just the slightest hint of golden brown on any of the cookies.  They should stay very light.  Cool, and shake gently in a bag with powdered sugar if you didn't use the sprinkles.

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