Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 4 cups sweetened flaked coconut
• 2 cups all-purpose flour
• 9 tablespoons sugar
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 lightly butter two 9-inch diameter tart pans with removeable bottoms.
• 3 mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
• 4 add butter and vanilla and beat until well combined.
• 5 divide dough between prepared tart pans and press to cover botooms. refrigerate 15 minutes.
• 6 bake shortbreads until golden brown, about 25 minutes. cool 5 minutes.
• 7 remove pan sides from shortbreads. cut each shortbread into 12 wedges. if wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. cool completely. (can be made 1 week ahead. store in airtight container at room temperature.).