Saturday, September 15, 2012

Toasted Coconut Shortbread

Toasted Coconut Shortbread - made September 11, 2012 from Cookies for Kids Cancer Best Bake Sale Cookbook by Gretchen Holt-Witt

I like making this kind of cookie because during a busy work week, you can split the making of it into two manageable stages.  The first is to simply make the dough which is super easy to do, given the short list of ingredients.  The dough is also very easy to work with and shape into logs since it's not too soft or sticky.  Simple roll it into logs, wrap in waxed paper, place in freezer bags and chill in the refrigerator overnight or put in the freezer until you're ready to bake it.  If you put it in the freezer, let it thaw for about 20-30 minutes first before you slice it or else the dough will be too hard and may not slice cleanly (I discovered that firsthand).

The important thing with shortbread is to bake it long enough.  For once I don't advocate underbaking.  You want to fully bake it so it'll have that nice snap when it's cool.  With such a high butter content, it's harder to overbake shortbread, although it certainly is possible.  I liked these cookies; they reminded me of Pepperidge Farm cookies with their buttery taste and crisp snap.  The coconut is a nice touch but it isn't a very strong coconut taste so even non-coconut lovers may enjoy this.
½ cup sweetened flaked coconut

2 sticks (1/2 pound) unsalted butter, room temperature
¼ cup confectioners’ sugar
¼ cup granulated sugar
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt

1.     Preheat the oven to 250°F.  Spread the coconut evenly on a cookie sheet, place in oven and bake until just golden, about 10 minutes.  Set aside to cool.
2.     Place the butter, coconut, and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.  Scrape down the sides of the bowl, add the flour and salt, beat well and scrape again.  Form the dough into a 1 ½”-diameter log and cover with parchment paper.  Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days or freeze up to 2 months.
3.     Preheat the oven to 325°F.  Line a  cookie sheet with parchment paper.
4.     With the tip of a very sharp knife, cut ¼” - ½” slices of the dough and place 2 inches apart on the prepared cookie sheet.  Bake until the cookies are just beginning to brown on the edges, around 20 minutes.  Transfer to a wire rack to cool.

1 comment:

  1. Not sure if it will help anyone else check for doneness, but if it is like my traditional shortbead recipe (which this looks pretty close) the cookies will have a pale rose tint when they are done. I know, sounds weird, but when you see it you will know what I mean.