The Best Toasted Coconut Shortbread
INGREDIENTS
Yield:
About 24 cookies
1cup plus 2 tablespoons/255 grams cold salted butter (2¼ sticks), cut into ½-inch pieces
½cup/100 grams granulated sugar
¼cup/55 grams light brown sugar
1teaspoon vanilla extract
1¾cups/255 grams all-purpose flour
½cup/45 grams unsweetened shredded coconut, plus more for rolling
¾teaspoon cinnamon
1large egg, well beaten
Sanding sugar
PREPARATION
Step 1
Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
Continue Reading in next page
ADVERTISEMENT
