Coconut Shortbread

Directions

1. 1
   In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
2. 2
   Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased
3. 3
   .
4. 4
   Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners' sugar while warm. Cool on wire racks.