Coconut Shortbread

1. 1

   Beat butter, sugar and vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended.

2. 2

   Gradually beat in flour on low speed until well blended.

3. 3

   Stir in coconut.

4. 4

   Press dough evenly with hands into a greased 13x9-inch baking pan with foil extending over edges to form handle.

5. 5

   Pierce dough with fork at 1-inch intervals all the way through to bottom of pan.

6. 6

   Bake at 325F for 25 minutes or until lightly browned.

7. 7

   Cool in pan 5 minutes.

8. 8

   Run knife around edges of pan to loosen shortbread from sides.

9. 9

   Lift from pan using foil as handles.

10. 10

    Using star-shaped cookie cutter or large sharp knife, cut warm shortbread into stars or bars.

11. 11

    Cool completely.

12. 12

    Decorate with melted BAKER'S Semi-Sweet Baking Chocolate Squares, if desired.

13. 13

    Store shortbread in airtight container.

No additional tips available.