Coconut Shortbread Cookies

3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Flaked coconut
2 Squares (2-ounce) chocolate candy coating; melted
Flaked coconut; toasted

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

Stir together flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup coconut.

Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes with 2-inch cookie cutters, and place on lightly greased baking sheets.

Bake at 300° for 22 to 25 minutes or until edges are lightly browned. Remove to wire racks to cool.

Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined baking sheets.

Makes 2 dozen.

NOtes: Freeze in an airtight container up to 6 months.

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