Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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coconut shortbread

I grew up loving my mother’s shortbread and I can still remember the first time I tried it. It’s really soft and buttery and just melts in your mouth. Here I’ve modified her original recipe to include a little coconut flavor, one of my favorites. For a more intense coconut flavor, stir in 1/2 teaspoon coconut extract after adding the sugar. Wondra flour is a finely ground, instant flour that can be found in the baking aisle of most markets. For a smaller portion, simple cut the recipe in half and use an individual 4-inch springform pan instead (the shortbread will keep for up to 1 week).

This recipe is part of the asian-inspired menu.

1 1/2 sticks unsalted butter, at room temperature
1/3 cup plus 1 tablespoon sugar
1 cup flour, sifted
1/2 cup Wondra flour
1/8 teaspoon salt
3/4 cup shredded, sweetened coconut, finely chopped

1. Preheat oven to 350°F.
2. Using an electric mixer fitted with paddle attachment, cream butter. Add sugar and beat until smooth, another 1-2 minutes.
3. In a small bowl, combine flours and salt. Slowly add flour mixture to butter and blend until just combined. Add coconut and mix again. Transfer mixture to an 8-inch springform pan. Bake for 20-25 minutes, until shortbread is lightly golden brown around edges (do not overbake). Allow to cool completely before slicing.

Makes 12 pieces.

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