Coconut Shortbread

Directions:

In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour. Stir in coconut.

Shape into two 8-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap and cut into 1/4 inch slices. Place 1-inch apart on ungreased baking sheets.

Bake at 350 degrees for 12-15 minutes or until lightly browned at edges. Dip both sides in confectioners sugar while warm. Cool on wire racks.