Food, Fun, Holiday, Sweets

FB Cookie Swap Year Two

I love being a part of the Food Bloggers Cookie Swap ( where active food bloggers each send a batches of cookies to three different bloggers and receive three in return.  The Great Food Blogger Cookie Swap 2015Ironically one of the batches I received in return this year were very similar to mine.  Since I was staying with a phenomenal home cook, I figured it would be best to take a trusted recipe of hers.  It is a trusted recipe from a Junior League of San Francisco circa 1986 cookbook.  It uses very few ingredients and they are great to ship as shortbreads are intended to stay crisp.  The most tricky part was to locate a bag of unsweetened coconut flakes.  The only issue is I forgot to jot down the recipe and it is no where to be found online.  Below is one as close as I could recall.IMG_3740

  • 1 cup unsweetened shredded coconut* (about 3 ounces)
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup plus 1 tablespoon sugar
  • 1 1/4 teaspoons coarse kosher salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all purpose flour


  1. Preheat oven to 325°F. Spread coconut on rimmed baking sheet.
  2. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in coconut. Gather dough together; divide in half.
  3. Roll into logs; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled.
  4. Cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart
  5. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)IMG_3742Note the cookies seem like they will crumble apart, but trust your instincts as they are supposed to be a more dry cookie before baking to ensure a crispy result.

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