Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 ¼ cups flaked coconut
- ½ cup raisins
- ¼ cup finely chopped pecans (Optional)
Directions
Step 1
In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
Step 3
Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 194 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 34% |
Cholesterol29mg | 10% |
Sodium75mg | 3% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 4% |
Total Sugars13g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium8mg | 1% |
Iron1mg | 4% |
Potassium68mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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