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Add a photoTaste Of Home - Toni Petroskey
Ingredientes
- 3/4 cup butter softened
- 1/4 cup sugar
- 2 teaspoons vanilla
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1 cup flaked coconut
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon shortening
Direcciones
- In a bowl, cream the butter, sugar, and vanilla until light and fluffy.
- Combine the flour and baking powder
- Gradually add to the creamed mixture
- Mix well
- Stir in the coconut
- Cover and refrigerate for one hour or until firm.
- On a floured surface, roll out the dough to 1/4 inch thickness
- Cut with a 2 1/2 inch round cookie cutter
- Place 2 inches apart onto ungreased baking sheets
- Bake at 300 F for 20-25 minutes or until the edges begin to brown
- Cool on a wire racks
- In a small saucepan over low heat, melt the chocolate chips and the shortening
- Remove from the heat
- Dip the cookies halfway into the chocolate.
- Place on waxed paper-lined baking sheets until set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 24 servings | |
| Calories 160 | |
| Calories from Fat 89 | 56% |
| Total Fat 10.07g | 13% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.18g | |
| Cholesterol 18mg | 6% |
| Sodium 76mg | 3% |
| Potassium 57mg | 2% |
| Total Carbs 15.59g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.67g | 5% |
| Protein 1.86g | 3% |
Evaluaciones
04 de Noviembre de 2010
I love shortbread - and I love coconut, but have never had them together! Maybe I should!
