(no subject)
I'm thinking of making some shortbread and drizzling it with melted dark chocolate for the trip to NH. However, since I'm off dairy, I'm going to use organic good for you unrefined coconut oil instead. I haven't decided yet whether to use a standard shortbread recipe with cold oil or the following recipe with melted oil. What do you guys think?
Coconut Short Bread
Ingredients
3/4 cup (180 ml) Omega Nutrition Coconut Oil
1/3 cup (80 ml) Raw sugar
2 cups (480 ml) Flour
1 tsp (5 ml) Vanilla
1/2 tsp (2 ml) Salt
1 cup (240 ml) Unsweetened coconut (I'd substitute slivered almonds, since I have them in the house)
Directions
Combine ingredients. Drop by teaspoon onto greased cookie sheet and bake 10-20 minutes at 350°F (180°C).
Coconut Short Bread
Ingredients
3/4 cup (180 ml) Omega Nutrition Coconut Oil
1/3 cup (80 ml) Raw sugar
2 cups (480 ml) Flour
1 tsp (5 ml) Vanilla
1/2 tsp (2 ml) Salt
1 cup (240 ml) Unsweetened coconut (I'd substitute slivered almonds, since I have them in the house)
Directions
Combine ingredients. Drop by teaspoon onto greased cookie sheet and bake 10-20 minutes at 350°F (180°C).