Sunday, November 13, 2011

Toasted Coconut Shortbread

Toasted Coconut Shortbread

recipe by Smitten Kitchen

I made these for a dinner party and they were super easy and delicious.

To save even more time, I put the dough in a large ziplock bag and flattened it out with a rolling pin until it was an even 1/4" thick. Then you just zip up the bag, put it on a baking sheet and chill overnight in the refrigerator.

To bake - cut open the ziplock bag, turn the dough out and cut it into squares with a knife. Use a fork to pierce the tops of each cookie a couple of times.