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Dipped Coconut Shortbread

MyCookbook Recipe Database
MyCookbook Member: cookster
Recipe Category: Dessert
Recipe Preparation Level: easy
    3/4 cup real butter, softened (no substitutes)
    1/4 cup sugar
    2 teasp. vanilla extract
    1-3/4 cups all-purpose flour
    1/2 teasp. baking powder
    1 cup flaked coconut
    1-1/2 cups semi-sweet or milk-chocolate chips
    1 Tablsp. vegetable shortening

    In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2 inch. round cookie cutter (or any shape will do). Place 2 inches apart on ungreased cookie sheets. Bake at 300 degrees for 20-25 minutes or until edges begin to brown. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cooled cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.

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