Monday, January 25, 2010

Gerda's Hawaiian Shortbread

My mom pulled some shortbread dough out of the freezer today (she has a new fridge coming -- gotta use things up!), and I was delighted to find coconut in the first bite. This came to her from her good friend Gerda, who always brought the tastiest treats to coffee hour when I was a little girl.

This is easily whipped up in a Taiwan kitchen; any kind of shredded coconut would work fine, I think.

Gerda's Hawaiian Shortbread

Cream together
1 cup butter
3 tablespoons sugar
1 teaspoon vanilla

2 cups flour
and mix well.

1 cup shredded coconut

Form dough into two rolls, about 1 1/2 inches in diameter, and roll up in waxed paper. Chill in refrigerator, or freeze until needed (thaw slightly before using). Slice rolls into rounds, place on ungreased cookie sheet, and bake 45 minutes at 250ยบ degrees. (That's two-fifty, folks!) Cookies will be light in color, not browned. Cool cookies briefly on cookie sheet, then transfer to a tray or piece of waxed paper that's been spread with powdered sugar. Dust cookies with more powdered sugar once fully cooled.