Dipped Coconut Shortbread

Directions

1. 1
   In a bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for 1 hour or until firm.
2. 2
   On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter.
3. 3
   Place 2 in. apart on ungreased
4. 4
   . Bake at 300° for 20-25 minutes or until edges begin to brown. Cool on wire racks.
5. 5
   In a small saucepan over low heat, melt chocolate chips and shortening. Remove from the heat; dip cookies halfway into chocolate. Place on waxed paper-lined
6. 6
   until set.