Coconut Butter Cookies

Name: Coconut Butter Cookies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 30 pieces
Cuisine: american
Ingredients: 1 cup (2 sticks) butter, room temperature; 1/2 cup sugar; 1/2 teaspoon dark rum; 1/4 teaspoon vanilla extract; 3/4 cup unsweetened coconut, toasted; Scant 2 cups flour; 1/4 teaspoon salt

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Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 30 pieces

Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 30 pieces

Ingredients

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1 cup (2 sticks) butter, room temperature

1/2 cup sugar

1/2 teaspoon dark rum

1/4 teaspoon vanilla extract

3/4 cup unsweetened coconut, toasted

Scant 2 cups flour

1/4 teaspoon salt

Directions

In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored.