Ingredients
- 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.
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.
