Coconut Shortbread Dough
 
Makes dough for 24 tassies
Ingredients
  • ½ cup unsalted butter, softened
  • ⅓ cup confectioners’ sugar
  • ¾ teaspoon kosher salt
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut extract
  • 2 cups all-purpose flour
  • ½ cup sweetened flaked coconut
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and extracts until combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add flour and flaked coconut, beating until just combined. Use immediately, or wrap in plastic wrap, and refrigerate until ready to use, up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-coconut-tassies/