Coconut Shortbread

Coconut Shortbread

2 cups butter, softened
1 cup sugar
2 tsp vanilla
4 cups flour
1/2 cup flaked coconut
Confectioners' sugar

In a mixing bowl, cream the butter, sugar, and vanilla until light and fluffy. Gradually add the flour. Stir in the coconut. Shape into two 8 inch rolls. Wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 1 inch apart onto ungreased baking sheets. Bake at 350 F for 12-15 minutes or until the edges are lightly browned. Dip both sides of the cookies in confectioners' sugar while still warm. Cool on wire racks. Makes 5 dozen cookies