HAWAIIAN COCONUT SHORTBREAD COOKIES

1 c. butter, softened

¼ c. granulated sugar

1 tsp. vanilla

2 c. all-purpose flour (measured after sifting)

¼ tsp. salt

2 c. sweetened flaked coconut

1 c. powdered sugar, sifted (or more as needed, for coating after baking)

Cream the butter until smooth. Add sugar and vanilla, creaming again until smooth and slightly fluffy. Sift flour and then measure the flour. Add salt to flour and sift again. Gradually add to the creamed butter mixture until you have added all flour and mixture is smooth. Mix the coconut into the cookie dough. Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until the dough is firm, about 2-4 hours, or for several days until ready to use. The dough may be frozen for later baking. Using a sharp knife, cut ¼-inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.

Bake at 300 degrees for 16 to 18 min...