Coconut Short Breads Recipe
Servings: 12
Ingredients
- 2 c. Allpurpose flour
- 2/3 c. Sugar
- 1/2 tsp Salt
- 4 c. Shredded unsweetened coconut
- 1/2 lb Chilled sweet butter Cut in 1/4 inch bits
- 1 1/2 tsp Vanilla extract
Directions
- Short Breads:
- Yield: 32 cookies from 2 nine-inch tart pans with removable bottomsPreheat oven to 350 degrees. Place all ingredients in a mixing bowl and with the dough paddle mix till dough just comes together and forms a ball.
- Press dough proportionately into lightly buttered tart pans. Refrigeratebriefly and then bake for 2530 min till dough is golden. Cold for 2 min then cut into wedges on the tart bottom while still hot. Let cold and chill before removing cookies from tart bottom.
- If shortbreads seem too moist or possibly soft place back in oven and bake for 3 5 min longer till crisp. Store in an airtight container in the refrigerator or possibly freezer.
- To serve: Fill a wide rim soup bowl with Sabayon, arrange cut fruits attractively on top and garnish with a wedge or possibly two of coconut short bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 229 | |
| Calories from Fat 174 | 76% |
| Total Fat 19.97g | 25% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 209mg | 9% |
| Potassium 55mg | 2% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.04g | 8% |
| Protein 0.62g | 1% |
