Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Ingredients

• 4 cups sweetened flaked coconut
• 2 cups all-purpose flour
• 9 tablespoons sugar
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Lightly butter two 9-inch diameter tart pans with removeable bottoms.

3. 3

   Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.

4. 4

   Add butter and vanilla and beat until well combined.

5. 5

   Divide dough between prepared tart pans and press to cover botooms. Refrigerate 15 minutes.

6. 6

   Bake shortbreads until golden brown, about 25 minutes. Cool 5 minutes.

7. 7

   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.).