Meltaway Shortbread Cookies

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup shortening (Crisco)
• 3 tablespoons sugar
• 2 cups all-purpose flour
• 1 cup coconut, flaked
• 3 -4 cups confectioners' sugar (approx)

1. Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well.
2. Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm.
3. When dough has chilled, preheat oven to 375u0b0 and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned.
4. Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily.
5. When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.

butter, shortening, sugar, flour, coconut, confectioners

Taken from www.food.com/recipe/meltaway-shortbread-cookies-94022 (may not work)