• 48servings
  • 45minutes
  • 94calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, D, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1/2 cup sugar

  3. 1 teaspoon vanilla extract

  4. 2 cups all-purpose flour

  5. 1/2 teaspoon salt

  6. 1/2 cup flaked coconut

  7. 1/2 cup chopped pecans


  9. 2/3 cup sugar

  10. 3 tablespoons water

  11. 1 teaspoon light corn syrup

  12. 1/4 cup heavy whipping cream

  13. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Coconut-Pecan Shortbread Cookies Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut and pecans. Divide dough into two portions. Cover and refrigerate for 30 minutes or until easy to handle.

  2. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 1-in round cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.

  3. Meanwhile, for filling, in a large heavy saucepan, bring sugar and water to a boil. Add corn syrup; cook until syrup turns golden, about 5 minutes (do not stir). Gradually stir in cream and butter.

  4. Spread 1/2 teaspoon caramel filling on the bottoms of half of the cookies; top with remaining cookies. Let stand for 2 hours or until set. Yield: 4 dozen.


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