Swedish Coconut Cookie

                                         Thin, small and crispy Coconut cookies.

Recipe from here

Ingredients

110g unsalted butter (room temperature)

110g shortening ( I used unsalted butter)

100g sugar

230g all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

50g usweetened shedded coconut 

Bring the mixture together to make a firm dough

Divide dough in half
roll and wrap ,  chill overnight
Slice thinly to bake the next day

store in airtight container.

Method
Beat the fats until evenly blended, using a wooden spoon or electric mixer.
Add in sugar, beat until it is light and fluffy.
Add in sifted flour, baking powder and baking soda.
Add in vanilla and coconut.
Work with your hand until everything comes together to make a firm dough.
Divide the dough in half, roll , wrap with parchment paper and chill overnight.
( dough can be kept for up tp 5 days or frozen up to a month, so you can bake one portion and keep the other if you like).
Preheat oven to 350F/ 180C. Using a very sharp knife dipped in hot water, slice very thinly / thinker slices, arrange them on the prepared baking tray.
Bake for 6 to 8 minutes or until very pale gold and just lightly brown on the edges.
Let the cookies firm up for a minute or two, and lift the cookies carefully onto a rack and to cool.
Store in an airtight tin and eat within 5 days.