Meltaway Shortbread Cookies

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup shortening (crisco)
• 3 tablespoons sugar
• 2 cups all-purpose flour
• 1 cup coconut, flaked
• 3 -4 cups confectioners' sugar (approx)

Recipe

• 1 cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
• 2 place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
• 3 when dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
• 4 remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
• 5 when cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.