Food recipes
Chocolate-Dipped Coconut Shortbread
Chocolate-Dipped Coconut Shortbread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt sugars, granulated...
Chocolate-Dipped Coconut Shortbread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Combine flour, baking powder, salt; set aside.
Beat together butter, sugar and vanilla until light and fluffy.
Stir in four 1/2 cup at a time and mix until well-blended.
Stir in coconut.
Form dough into a 4 x 7 inch rectangle.
Wrap and refrigerate until firm, 2 hours.
Preheat oven to 300F (150C).
Butter two large baking sheets.
On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4 inch thick.
Using floured knife with long blade, cut into 24, 2-inch squares.
Arrange squares, 1-inch apart, on buttered sheets.
Bake 25 to 30 minutes until golden.
Cool on racks.
Line 2 large baking sheets with waxed paper, set aside.
Melt chocolate and butter together, stirring to blend well.
Dip half of each cookie diagonally into chocolate, shaking off excess.
Arrange on paper-lined sheets.
Refrigerate until chocolate sets, about 10 minutes.
Store airtight at room temp or freeze longer.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt
Directions:
Combine flour, baking powder, salt; set aside.
Beat together butter, sugar and vanilla until light and fluffy.
Stir in four 1/2 cup at a time and mix until well-blended.
Stir in coconut.
Form dough into a 4 x 7 inch rectangle.
Wrap and refrigerate until firm, 2 hours.
Preheat oven to 300F (150C).
Butter two large baking sheets.
On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4 inch thick.
Using floured knife with long blade, cut into 24, 2-inch squares.
Arrange squares, 1-inch apart, on buttered sheets.
Bake 25 to 30 minutes until golden.
Cool on racks.
Line 2 large baking sheets with waxed paper, set aside.
Melt chocolate and butter together, stirring to blend well.
Dip half of each cookie diagonally into chocolate, shaking off excess.
Arrange on paper-lined sheets.
Refrigerate until chocolate sets, about 10 minutes.
Store airtight at room temp or freeze longer.