Tea time and the shortbreads are ready!
I got up this morning with a major decision hanging over my head. Do I roll up my sleeves, take off my shoes, get in my 20 year old shower and start scrubbing down the walls trying to get it somewhat clean before our demo guy comes tomorrow to tear everything out for a remodel of our master bath.
Do I make coconut shortbreads which I can feed to our demo man?? That decision took me all of one second to make. Shortbreads it is!
I have convinced myself that our bathroom marble is beyond ever looking good again and I would rather put my time to better use and that would be trying new blog recipes and feeding the workers during this 3-4 week bathroom remodeling project. So with a dining room piled high with clothes and everything we have had stored in our bathroom for 20 years, I decided to start my shortbreads. After all, I have to have a snack for whoever shows up this week to work on our bathroom. It just wouldn’t be right to NOT have some homemade snacks for them.
I love shortbread and when I make them, I always have to make myself a pot of tea, sit down, pour a cup, have a shortbread and sip my tea with my little pinkie sticking out saying to myself, ahhhh! this is the life. Now, if I only had some of my cucumber and pink heart egg finger sandwiches to go with this, what a perfect moment it would be.
This is another recipe I found that I had clipped years ago and put in a binder. They are delicious and like I said, you just need a pot of tea and a few little sandwiches.
All ingredients and 9″ tart pan ready to go.
I mashed the butter and sugar up to a creamy consistency with a fork. The recipe said you could use a mixer with paddle attachment, but I like doing it by hand.
Pressed and pricked and ready to bake. You could also cut these in strips, prick and bake. I may try them that way the next time I do this recipe.
Isn’t this the most delicious looking shortbread?
Ok, now you can try it for yourself and see how your like it. Can’t wait to serve it to the “guys” this week.
1- 7 oz. bag sweetened coconut (3 cups)
1 1/2 c. flour
6 1/2 Tbsp. sugar
3/4 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 tsp. vanilla
Preheat oven to 350°. Lightly butter a 9″ tart pan with removable bottoms. Mix the butter and sugar together in bowl using a fork. Mash it and keep mashing it until you have a creamy mixture. Add in the coconut, salt, vanilla extract and flour. Using your fingers, mix this together until you have a ball. Do not over mix it. Press the dough into the buttered tart pan. Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 – 30 minutes. Cool 5 minutes. Remove pan sides from shortbread. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. Can be made 1 week ahead. Store in airtight container.
*Note: The recipe called to put the coconut, flour sugar and salt in large mixer bowl fitted with paddle attachment. Then add butter and vanilla and beat until well combined. I like doing this recipe by hand. Also, my shortbread took more like 30-32 minutes to bake.