Food recipes
Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,
Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa, Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) wheat flour, white, all-purpose, unenriched sugars, granulate...
Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
Directions:
Preheat oven to 350F.
Lightly butter two 9-inch diameter tart pans with removeable bottoms.
Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
Add butter and vanilla and beat until well combined.
Divide dough between prepared tart pans and press to cover botooms.
Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes.
Cool 5 minutes.
Remove pan sides from shortbreads.
Cut each shortbread into 12 wedges.
If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more.
Cool completely.
(Can be made 1 week ahead.
Store in airtight container at room temperature.
).
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
Directions:
Preheat oven to 350F.
Lightly butter two 9-inch diameter tart pans with removeable bottoms.
Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
Add butter and vanilla and beat until well combined.
Divide dough between prepared tart pans and press to cover botooms.
Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes.
Cool 5 minutes.
Remove pan sides from shortbreads.
Cut each shortbread into 12 wedges.
If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more.
Cool completely.
(Can be made 1 week ahead.
Store in airtight container at room temperature.
).