A shortbread with a twist. Rich butter pares with peppermint and coconut in this unusual cookie. Serve with coffee or milk as a Christmas Eve treat.
2 cups all purpose flour
1/4 tsp salt
1 cup flaked coconut
3/4 cup soft butter
1/2 cup icing sugar
1/3 cup sugar
1/2 tsp peppermint oil
Combine flour,salt and coconut in a bowl. In a second bowl cream butter and sugars until fluffy. Beat in peppermint extract. Add flour mixture just until combined..
Pull off a sheet of parchment paper from the roll and form batter into a log on top of the parchment. Roll and place in freezer until butter firms.
Remove log from fridge and cut into slices. Place on cookie sheet and add a piece of candy cane or of broken peppermint on top of each cookie.
Bake at 3oo degrees Fahrenheit for 35 minutes or until golden brown.