Coconut Shortbread

Directions

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.