---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Coconut Short Breads
  Categories: Cookies
       Yield: 32 servings
  
       2 c  Allpurpose flour
     2/3 c  Sugar
     1/2 ts Salt
       4 c  Shredded unsweetened coconut
     1/2 lb Chilled sweet butter
            Cut in 1/4 inch bits
   1 1/2 ts Vanilla extract
  
     COOKING RIGHT SHOW #CR9620 AIR DATES:  1/24/96, 1/25/96, 1/27/96 Coconut
   Short Breads: Yield: 32 cookies from 2 nine-inch tart pans with removable
   bottoms
     Preheat oven to 350 degrees.  Place all ingredients in a mixing bowl and
   with the dough paddle mix until dough just comes together and forms a ball.
   Press dough evenly into lightly buttered tart pans. Chill briefly and then
   bake for 2530 minutes until dough is golden brown. Cool for 2 minutes then
   cut into wedges on the tart bottom while still warm. Let cool and
   refrigerate before removing cookies from tart bottom.
   
     If shortbreads seem too moist or soft place back in oven and bake for 3 5
   minutes longer until crisp.  Store in an airtight container in the
   refrigerator or freezer.
     To serve:  Fill a wide rim soup bowl with Sabayon, arrange cut fruits
   attractively on top and garnish with a wedge or two of coconut short bread.
  
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