Coconut Pecan Shortbread - cooking recipe

Ingredients

1/2 cup sweetened coconut, toasted and finely chopped
1/2 cup pecans, toasted and finely chopped
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups flour, plus more for rolling out dough
1/2 teaspoon salt

Preparation

To toast the coconut and pecans: Place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. Finely chop in food processor.
In a large bowl, cream butter with electric mixer. Add sugar and mix until light and fluffy. Add vanilla, flour and salt. Mix until combined. With a wooden spoon, mix in the pecans and coconut just until combined. Form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month.
Butter 3 cookie sheets and preheat oven to 180 degrees.
On a clean, lightly floured surface, roll out dough to a 1/4 in thickness. Cut out as many cookies as possible and place on cookie sheets, 1 in apart. Try not to re-roll scraps too many times, as this will toughen the cookies.
Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.