Malibu Coconut Shortbread

Preheat oven to 375 degrees F.

   1 pound unsalted butter
into chunks and cream in food processor bowl.
   1 1/2 cups superfine sugar
and incorporate into the creamed butter.
Add and incorporate
   1 egg
   1 Tablespoon vanilla extract
   3 Tablespoons Malibu coconut-flavored rum.
Add and incorporate
   3 cups powdered or grated unsweetened coconut.
   3 cups all-purpose flour.
Process in pulses just until flour is incorporated and the mixture holds together and begins to roll itself into a ball. If the mixture does not hold its shape, incorporate more flour.

Using a Swedish-style cookie press, following the directions for the press, form cookie shapes on Silpat silicone sheets, or parchment. I made trilobite shapes. You may need 4 sheets of silicone.

Or, if you are not using a cookie press, roll the dough out onto the sheets (less than 1/4 inch thick) and cut into rectangle or diamond shapes; for this you will only need two sheets.

Slide the sheets onto wire baking racks. Set in the over for 20 minutes to half an hour, each, until the edges are beginning to brown. Reverse and interchange the sheets about half-way through to ensure even baking. Allow to cool on the racks.

© 2004 Richard Waldinger