Toasted Coconut, Dark Chocolate, Almond Shortbread

I love baked treats. Nothing says loving like something from the oven and all. These shortbread cookies are awesome and simple. In this version I add toasted coconut, dark chocolate and toasted almonds. I've also tried this recipe with lavender in the dough and then dipped the cookies in chocolate. Some other variations are adding orange zest and cardamon or just plain chocolate chips the mini ones work best. Feel free to experiment with other dry ingredients that you find exciting.

The best part of this recipe is that you can make up the cookie dough and keep it in the fridge for up to two weeks. Then you can make as many or few as you want at a time and have them warm and fresh out of the oven. This shortbread goes well with coffee, tea or milk. A truly delightful bite.

Toasted Coconut, Dark Chocolate, Almond Shortbread

1/2 pound salted butter at room temperature
1/4 pound unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
2/3 cup slivered toasted almonds
1 cup toasted coconut
4oz chopped Scharffen Berger 70% dark chocolate baking bar

Preheat oven to 350 degrees F

In the bowl of an electric mixer with the paddle attachment cream together the butter and sugar until just combined. Add the vanilla. In a medium bowl sift together the flour and salt. Add to the butter-sugar mixture. Mix on low speed until the dough comes together. Add the almonds, coconut and chocolate. Mix until combined.

Divide the dough in two equal parts. Place each half on a sheet of wax paper and form into a log. Chill for 30 minutes. cut the log into 1/2 inch pieces and place on cookie sheet. Bake for 15 - 20 minutes until the edges just begin to brown. Allow them to cool to room temperature. Enjoy!