My favorite treat from the London Birthday Party I threw was this homemade coconut shortbread. It made for the perfect treat and matched the theme perfectly. This recipe is so buttery and delicious and looks downright adorable with red, white and blue sprinkles. I cut our shortbread into triangles, but you can also cut pieces into small squares. Here’s how you make it!
Recipe Time
60 to 70 min
Difficulty
Beginner
Servings
12 to 24 Servings
Ingredients:
Makes 2 Dozen Shortbreads
- 1 c. (2 sticks) Salted Butter, at Cool Room Temperature
- 1 c. Powdered Sugar
- 2 t. Vanilla Extract
- 1/4 t. Coconut Extract, Optional
- 2 c. All-Purpose Flour
Step
1
Preheat the oven to 300°F. Line two round 9" cake pans with parchment paper. Beat together the butter, sugar, vanilla, and coconut extract. Beat in flour.
Step
2
Divide the dough in half and press into the prepared pans. Smooth the surface with your fingers. Use a fork to prick the dough all over. Cook for 30 minutes or until the shortbread is brown.