Coconut shortbread cookies

  
                         Coconut Shortbread Cookies 
  
 Recipe By     : Ray Bruman 
 Serving Size  : 0    Preparation Time :0:00 
 Categories    : Bars                             Cookie 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
                         Cream together very well: 
    1      cup           butter (2 American "sticks") 
      1/2  cup           brown sugar 
                         Add: 
    1      teaspoon      vanilla 
      1/8  teaspoon      salt 
    1      cup           unsweetened shredded coconut -- (1 coconut = approx
  
    2      cups          white flour 
  
  
  Work the mixture into a dough with your fingers. 
           Divide it in quarters and form each into a roll           about 1
 inch or more in diameter. 
           Wrap each roll in wax paper and chill until firm. 
           Preheat the oven to 350 F degrees. 
           Cut the rolls into rounds, about 1/4 inch thick. 
 OPTIONAL - press halves of nuts or pieces of coconut into 
           the top of each cookie.  This is easier if you have a ring 
           of plastic or metal (1.5 inch diameter) to contain the dough.    
       Press some dough against the nut to keep it in place later. 
  
           Place the rounds on ungreased baking sheets. 
           Leave room for them to spread out as they bake. 
           Bake 15 minutes or until lightly brown and done. 
  
                    - - - - - - - - - - - - - - - - - -  
  
 NOTES : These are very rich, and break easily. 
 Yield: about 4 dozen cookie