Coconut Shortbread Cookies

When in Scotland, eat as the Scots do- right? Well, kind of. Though the Scots have never been known for their 'fine' cuisine, Scottish shortbread cookies are nothing short of delicious. It's possible that these cookies are so delicious because of the heaping amounts of butter in them. However, don't let that scare you away- these cookies are well worth it and perfect with a glass of milk or a cup of tea. I used coconut extract in this recipe, but that can easily be substituted for lemon, almond, vanilla, or any other kind of extract. Crunchy, buttery, and a "wee bit" coconutty, these shortbread cookies are absolutely delicious.

Coconut Shortbread Cookies
1 Cup Butter, softened to room temperature
3/4 cup sugar
1 tablespoon coconut extract
2 1/2 cups all purpose flour

1. In a mixing bowl, combine sugar and coconut extract. Mix until all the sugar looks wet, then beat in the butter. Add in the flour and mix until a dough forms. If the dough is too crumbly, add a bit more butter until a soft dough forms.

2. On a floured surface, roll out the dough until 1/2 inch thickness. Make sure not to roll out too thin or the cookies will be too crispy.

3. Cut into long rectangles or use cookie cutters to make different shapes. Place on a greased cookie sheet about 1/4 inch apart.

4. Bake in an oven preheated to 375 F for about 12-14 minutes or until golden brown. Let the cookies cool fully before eating, about 30 minutes.