Dipped Coconut Shortbread Recipe

3/4 cup butter (no substitutes!), softened

1/4 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking powder

1 cup flaked coconut

1 1/2 cups semisweet chocolate chips

1 Tbsp shortening

1 hour or until firm. On a floured surface, roll out dough to

1/4" thickness. Cut with a

2 1/2" round cookie cutter. Place

2" apart on ungreased baking sheets. Bake at

300 F for 20-25 min. or until edges begin to brown. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from heat; dip cookies halfway into chocolate. Place on waxed paper-lined baking sheets until set. Yield: about 2 dozen.