The coconut in this butter cookie pastry becomes toasty-brown as it bakes. Voila! A Coconut-Shortbread Piecrust.
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Ingredients
- 1/3 cup butter, softened
- 2 tablespoons sugar
- 1 egg yolk
- 1 tablespoon heavy cream or half-and-half
- 1 cup sifted all-purpose flour
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F.
- Cream together the butter and sugar. Blend in the egg yolk and cream, mixing until smooth. Gradually add first the sifted flour and then the coconut, mixing until all ingredients are incorporated.
- Pat mixture evenly over bottom and sides of a 9-inch pie plate. Bake at 350°F for 20 to 22 minutes until golden brown. Cool completely before filling.
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