Ingredientes para Hawaiian Coconut Shortbread Cookies
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Como fazer Hawaiian Coconut Shortbread Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the shredded coconut.
- Press the dough into a 9x13 inch baking pan. Refrigerate for at least 2 hours, or preferably overnight.
- Once chilled, cut the dough into 1-inch squares or other desired shapes.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before dusting with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
24g
Carbs
4g