Coconut Shortbread

• 3/4 cup (1-1/2 sticks) butter, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 1-1/2 cups flour
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), lightly toasted

1. Preheat oven to 325F.
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Grease foil; set aside.
4. Beat butter and sugar in medium bowl with electric mixer on medium speed until light and fluffy.
5. Blend in vanilla.
6. Gradually add flour, beating on low speed after each addition until blended.
7. Stir in coconut; press evenly onto bottom of prepared pan.
8. Pierce with fork at 1-inch intervals all the way through to bottom of pan.
9. Bake 20 to 25 min.
10. or until lightly browned.
11. Cool in pan 5 min.
12. Run small knife around edges of pan to loosen dessert.
13. Lift dessert from pan, using foil handles.
14. Cut warm shortbread into 32 bars with sharp knife.
15. Cool completely.
16. Store in tightly covered container at room temperature.

butter, sugar, vanilla, flour, s angel

Taken from www.kraftrecipes.com/recipes/coconut-shortbread-52615.aspx (may not work)