Tuesday, March 15, 2016

St Patty's Coconut Pecan Shortbread


This blog participates in various forms of advertising,including affiliate marketing. Thank you for your support.

Yummy!  This cookie reminds me of cookies that we called Butter Ball Cookies in my family.  We made Butter Ball Cookies at Christmas.

I used green food coloring to make these a festive green color to celebrate St Patrick's Day.  The cookies are normally not colored and will look more like flat Butter Ball Cookies.  You could also still roll these in balls and bake them that way as well.  I just went with the easier way of rolling dough into a log and refrigerating it a few hours so they would slice nice.  This is the super easy way!

Another idea for these would be to color them with pastel food coloring and try and make them an egg shape before baking them for and Easter touch.

Coconut Pecan Shortbread

1 cup butter
1/4 cup sugar
1 teaspoon vanilla extract
2 cups flour
1/4 cup coconut
1/4 cup chopped pecans
powdered sugar

In a bowl cream butter and sugar until light and fluffy.  Beat in vanilla.  Gradually add the flour and mix until well combined.  Stir in coconut and pecans.  Shape dough into an 8 inch log and foll in plastic wrap.  Refrigerate for 1-2 hours or until dough is firm.

Unwrap dough and slice into 1/4 inch slices.  Bake on a cookie sheet covered with parchment paper for 12-14 minutes.  Dip both side of the cookie in powdered sugar when still a little warm. Cool on cooling racks.