Friday, December 13, 2013

Foodie Friday: Whole lotta baking going on!

What is it about the holidays that makes us want to eat more cookies (than usual)?

I found a great recipe for dipped coconut shortbread.  (Mmmmm.)  It's been hanging around for so long, I have no idea where I got it from, but it's GOOD.

Choco dipped shortbread3/4 cut butter (no substitutes)
1/4 cup sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup flaked coconut
1 1/2 cups semi-sweet chocolate chips
1 tablespoon shortning

In a mixing bowl, cream butter, sugar and vanilla until light and fluffy.  Combine flower and baking powder; gradually add to creamed mixture and mix well.  Stir in coconut.  Cover and refrigerate for 1 hour or until firm.

On a floured surface, roll out dough to 1/4-inch thickness.  Cut with a 2 1/2 inch cookie cutter.  Place 2 inches apart on ungreased baking sheets.  Bake at 300F for 20-25 minutes or until edges begin to brown.  Cool on wire racks.

Eat and enjoy!

In a small saucepan over low heat, melt chocolate chips and shortening.  Remove from the heat; dip cookies halfway into chocolate.  Place on waxed paper-lined baking sheet until set.  Yield:  about 2 dozen.

Recipes to die for w mixer-smLooking for a cute little cookbook as a stocking stuffer?  Look no further:  Recipes to Die For.
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