Swedish Coconut Cookies
8 dozen cookies
2 cups butter or margarine, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut
In a large mixing bowl, combine butter, sugar and vanilla together. Beat at medium speed until creamy. Add flour, baking powder, and baking soda. Beat on low speed until well blended. Stir in coconut by hand.
Divide dough in half. Shape each half into a 12" x 2" log. Wrap each log in plastic food wrap. Refrigerate until firm (at least 2 hours).
Preheat oven to 350°F.
Cut logs into 1/4" slices using a sharp knife. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 14 minutes or until edges are lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
If the dough is too dry and crumbly after beating, add 1 to 2 tablespoons soft butter, adding 1 tablespoon at a time, until dough forms.
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