Easy Chicken & Stuffing Casserole ~ A Delicious Comfort Food!

This family casserole meal is excellent
enough to serve to company! 

Ingredients:

butter for greasing

2 (6 ounce) boxes of stovetop stuffing or homemade stuffing**

2 (10.5 ounce) cans low sodium cream of chicken soup (I use an organic brand.)

1 cup (8 ounce) container of sour cream

1/2 teaspoon smoked paprika

4 cups cooked shredded chicken or turkey (Or 1 skinned & boned rotisserie chicken)***

black pepper to taste

Method:

Preheat oven to 375*. Grease a 9 x 13 inch baking dish and set aside.

Prepare the stuffing and set aside.

In a bowl, mix together the soup, sour cream and paprika.

Spread the chicken/turkey evenly in the bottom of the prepared baking dish. Top with the soup mixture. Spread the stuffing evenly over the poultry and soup to cover all.

Bake for 45 minutes or until the cassrole is thoroughly heated and the top of the stuffing is crispy and browned. Makes 8 servings.

**I don't like stovetop stuffing, so I made my own breadcrumb stuffing instead. The stovetop stuffing may be quicker and easier, but the homemade is better. 😀

***Cooked leftover chicken or turkey work well in this dish. I cooked a turkey breast in an instant pot and used a portion of the meat for this recipe. A rotisserie chicken is another option that works well.

Notes: For variety, a layer of sauteed mushrooms or frozen peas can be added on top of the chicken or the turkey.

This meal is definitely a favorite! My husband said it was Thanksgiving dinner on his plate. 😀

Easy & Perfect Classic Creme Brulee

Simple, pretty & delicious!

Ingredients:

1 or 2 vanilla beans**

4 cups (1 quart) cold heavy cream

1/2 cup plus 2 tablespoons sugar

1/8 teaspoon fine sea salt

9 large egg yolks

Topping & Garnish:

about 1/4 cup sugar

fresh berries (optional)

 

Method:

Use a paring knife to cut the vanilla beans in half lengthwise. Scrape out the contents from the inside of the pod with the backside (non-sharp) of the knife.

Add the scrapings and pods to a large saucepan.

Add 2 cups of the cream, sugar and salt to the saucepan. Bring to just before simmering over medium heat. Gently whisk until the sugar dissolves Cover and set aside for 10 minutes.

Preheat oven to 300*. Line the bottom of a large roasting pan or baking dish with a small kitchen towel, folded so that it lays flat. Position the roasting pan on a baking sheet. (This makes it easier and safer to remove the pan from the oven.) Place 8 (6 ounce) ramekins on top of the towel. Leave space between the ramekins so that they are not touching. (If you do not have room inside the pan for all 8 ramekins, bake the custards in two batches.)

Bring 8 cups of water to boil. Remove from the heat and set aside.

Stir the remaining 2 cups of cream into the mixture in the saucepan. Add the egg yolks to a large bowl. Slowly pour in the mixture in the saucepan while whisking the eggs and cream constantly. Whisk until the mixture is well blended and smooth.

Pour through a strainer into an 8 cup measuring cup or pitcher. Divide the strained mixture evenly between the ramekins. Slide the oven rack halfway out of the oven and carefully place the baking sheet and ramekin filled roasting pan on the rack. Slowly pour the heated water into the pan around the ramekins being careful not to splash water onto the custards. Add water until it measures halfway up the outsides of the ramekins. (The towel should be completely soaked.) Slowly and gently push the rack back in place.

Bake for 45 to 50 minutes or just until the centers are barely set. They should jiggle but not be liquid. (A knife inserted in the center should come out mostly clean.) 

Transfer the baked custards to a cooling rack. Allow to cool at room temperature for 2 hours. If baking in batches, place the remaining ramekins in the roasting pan and place in the oven. Add more water to the pan as needed.

Place the cooled brulees on a baking sheet and cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours or for several days.

Thirty minutes to an hour (or just before) serving, use a paper towel to gently blot the top of the creme brulees to remove any moisture that may have formed. Sprinkle the tops evenly with 1 to 1 1/2 teaspoons of sugar.

If you have a culinary torch, use it to torch the sugar until it melts and turns a light golden color.

If you do not have a torch, an oven broiler may be used. Positon the oven rack in the closest postion to the broiler element. Place the baking sheet with the ramekins under the broiler for 30 seconds to 2 minutes. WATCH CLOSELY ~ Reposition on the baking sheet as need to help the sugar brown evenly. Remove any that may brown quicker than others.

Serve or refrigerate for up to an hour before serving. Do not chill for longer than an hour, because causes the sugar crust to soften. 

If desired, garnish with fresh strawberries, raspberries, blackberries or boysenberries. Makes 8 servings.

**One vanilla bean is enough to flavor the crem brulees, but I like to use two beans.

Notes: 

I had made a few recipes that only used egg whites, so I had egg yolks leftover. I saved them in a jar to make these creme brulees. This recipe only calls for 9 yolks, but I had 10 to use, which worked just fine.

I have always liked all flavors of creme brulee, but it is difficult to best a classic vanilla bean custard! This one is perfectly creamy, easy to make and delicious. 🩷

  

Delicious Vegan Chocolate Gelato (Dairy Free)

A healthy indulgence!
A perfect, rich & chocolaty
smooth gelato. 🩷

Ingredients:

1 1/3 cups unsweetened cocoa powder (not Dutch processed)

4 (14 ounce) cans light coconut milk

2 teaspoons pure vanilla extract

1 1/2 cups agave nectar

1/4 cup cornstarch

1/8 - 1/4 teaspoon fine sea salt

Method:

In a large bowl, whisk together the cocoa with 1 1/3 cups (1 can) of the coconut milk until the mixture is thoroughly combined and smooth.

In a large saucepan, whisk the remaining coconut milk, agave, cornstarch and salt over medium heat. Stir occasionally until the mixture begins to simmer. Reduce the heat. Continue to whisk for 2 or 3 minutes or until the mixture thickens.

Pour the heated mixture into the bowl. Whisk until all of the ingredients are well blended and creamy. Cover and refrigerate for 4 hours or overnight.

Pour the chilled mixture into an electric ice cream maker and process according to the maker's instructions.

Transfer to an airtight container and place in the freezer for a minimum of 4 hours before serving. Makes about 2 1/2 quarts (10 cups) ~ 13 to 20 servings

Notes:

We have a large 4 quart ice cream maker. If you are using a smaller capacity ice cream maker, cut the recipe in half.

If after freezing, the gelato is too hard to scoop allow it to thaw a bit before scooping.

I will always remember the first time that I tasted gelato ~ it was in the early 1980"s when the first gelato shop opened in our town. It was such a special, indulgent treat! A decade later, I was living in Europe and gelato was served in all of the ice cream shops. 🩷

Even though this version of gelato is vegan, lower calorie and dairy free, it has the perfect creamy texture and rich flavor of a traditional gelato ~ you will not be disappointed with the quality of this recipe!

 

How To Brew A Perfect Pot Or Cup Of Tea 🫖

Tea Time 🫖

Ingredients & Equipment:

cold or room teperature water

tea kettle

loose leaf tea

tea infuser

Method:

Add the water to a tea kettle and heat.

Fill half of a large tea infuser with tea leaves for a pot of tea and a smaller infuser for a cup of tea.

When the water has heater add some to the pot or cup and swirl around to warm.

Return the swirled water to the kettle.

Fill the pot or cup with the hot water and add the infuser.

Don't dunk or fidget with the infuser, just let it steep.

Steeping Times:

Green Tea: 3 to 5 minutes

Black Tea: 4 to 5 minutes

Optimal Water Temps:

Green Tea: 176* F**

White Tea: 185* F

Black Tea: 212* F ***

**If boiling water is poured over green tea, a bitter flavor is extracted.

***The moment the water begins to boil pour into the pot or cup.

Notes: There is something soothing about a cup of tea. I have never met a little girl (or lady) who doesn't enjoy a tea party. (Even my husband appreciates a tea luncheon, if the tea is iced.)

I have very fond memories of sharing afternoon tea with my beloved English Grandma. Even though I was a young girl, she let me choose from her pretty collection of cups and saucers. She added sugar and milk to my tea and always had a three tiered tray of cookies: choclate covered graham crackers, fig newtons and frosting filled wafer cookies. 🩷 

Fruit & Mint Iced Tea Punch 🍊🍃🍋

This iced tea punch is refreshing
pretty and delicious!

Ingredients:

4 cups brewed hot tea*

3/4 cup sugar

1 cup orange juice

1/2 cup lemon juice

1 sliced orange (seeds removed)

1 or 2 sliced lemons (seeds removed)

ice cubes

1/4 fresh mint leaves

strawberry ice cubes** (optional)

Method:

Stir the sugar into the tea and stir to dissolve.

Add the juices and chill.

Once the tea and juices are chilled, add the skiced fruits, mint leaves and ice. Serve from an attractive pitcher punch bowl.

*For instructions for brewing hot tea, please see this link:

https://carriekitchencreations.blogspot.com/2025/08/how-to-brew-perfect-pot-or-cup-of-tea.html

**If desired, remove the stems from strawberries, cut in half and place in ice cube trays. Fill with water and freeze. Add 1 or 2 strawberry cubes to ea h serving glass before adding the iced tea.

Notes:

This tea is so popular that I recommend doubling the recipe!

When I hosted a summer tea party, I served hot tea and this iced tea punch. Everyone remarked about how delicious this punch is. 🍹

Simple Fresh Apple Baklava 🍏

This light and delicious version of Baklava is

an easy to assemble traditional Greek style pastry.

Ingredients:

1 pound filo (phyllo) dough**

1 1/2 cups butter, melted

2 1/2 cups coarsely grated, peeled Granny Smith apples (about 2 large apples)

1 1/2 cups chopped walnuts

1 1/2 cups chopped toasted almonds

1/2 cup sugar

1/2 cup raisins

1/2 teaspoon rum extract (optional)

1 teaspoon finely grated lemon peel

2 tablespoons lemon juice

1 tablespoon ground cinnamon

Topping:

1 cup honey

Method:

Preheat oven to 350*. Grease a 15 x 10 inch (or 14.5 x 10.5 inch) baking pan with butter and set aside.

Add the raisins and rum extract to a bowl. Cover with just enough boiling water to cover and soak for 5 minutes. Drain and set aside.

Place almonds in a single layer on an ungreased shallow pan. Bake for 4 minutes stir and contiue toasting for an additional 4 minutes. Set aside to cool.

Place apple, walnuts, sugar, raisins, lemon peel, lemon juice and cinnamon in a bowl. Chop the almonds and add to the other ingredients. Stir to mix.

Unfold the filo dough and keep covered with a damp towel. Lay 10 sheets of dough in the bottom of the prepared pan, brushing each sheet with melted butter before laying another on top.

Spoon half of the apple and nut mixture over the dough. Spread in an even layer.

Top with 6 more buttered sheets of filo dough and another layer of the apples and nuts. Top with the remaining layers of dough, buttering each one. 

Use a serrated knife to score the pastry into 35 squares. 

Bake at 350* for 35 to 40 minutes or until the top is golden. Warm the honey and drizzle over the top of the baked pastry. Cool. Store covered in the refrigerator. Makes 40 servings.

**Filo (phyllo) dough can be found in the freezer section of most grocery stores. Store in the freezer at home and defrost in the refrigerator for 24 hours before using. (If stored longterm in the refrigerator, the dough will become stale and/or rancid.

Notes:

Baklava is a rich, flaky and sweet pastry, mostly of nuts and honey, that originates from the Middle East and Mediterranean regions. The pastry has a rich history and many different variations. This simple version is a family favorite that I have been making since the early 1980's.

O'Charley's Restaurant California Chicken Salad ~ Copycat Recipe 🥗

This simple salad is delicious to serve as
a main dish or as part of a brunch,
 shower or holiday buffet.

1/2 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon honey

1 teaspoon brown sugar

1 teaspoon minced or pressed garlic

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon black pepper

Salad Ingredients:

1 pound boneless skinless chicken breasts

1 tablespoon olive oil

1 teaspoon pink Himalayan or sea salt

1/2 teaspoon black pepper

3 cups torn or shredded romaine lettuce

1/2 cup canned mandarin oranges (liquid drained)

1 cup chopped Honeycrisp, Fuji or other apple**

1/2 cup sliced fresh strawberries

1/4 cup dried cranberries

1/3 cup candied pecans***

1/3 cup crumbled bleu cheese

Method:

Add all of the dressing ingredients to a jar or cruet with a lid. Shake to mix and refrigerate until ready to use.

Trim any fat from the chicken and cut the breasts into bite sized chunks.

Heat the olive oil in a skillet over medium heat for to minutes. Add the chicken, salt and pepper to the skillet. Cook, stirring and turning the chicken pieces frequently, for 6 to 8 minutes or until the chicken is cooked through. Set the chicken aside and allow to cool.

Place the lettuce in a large salad bowl. Add the chicken and top with the orange segments, apple, strawberries, cranberries and pecans. Gently toss to mix.

Just before serving, the dressing and cheese may be added. I prefer to serve the dressing and the cheese on the side so that everyone can add how much they prefer on their salad. Makes 4 main dish or 6 side servings.

**The original recipe did not include apple, but I like to add them for extra flavor and crunch. Sprinkle just enough orange juice on the chopped apple and toss to coat. Drain any liquid from the apple. This will keep the fruit from turning brown.

***Candied pecans are very simple to make. Here is a link to a recipe for candied pecans on this blog:

https://carriekitchencreation.pages.dev/2018/02/favorite-cinnamon-candied-pecans-or.html

Notes: 

A balsamic vinaigrette can be purchased if you do not wish to make the homemade version.

Three cups of  chopped, cooked rotisserie chicken may be used instead of cooking raw chicken.

For a larger gathering, the salad ingredients can be doubled. (The dressing does not need to be doubled.

 O'Charley's Restaurant & Bar is a chain that features delicious Southern dining in a welcoming atmosphere. All entrees come with a free slice of pie on Wednesdays! 

Easy Raspberry Filled Lemon Cookie Tarts 🍋

These pretty and delicious little tarts
are impressive and so easy to make!

Ingredients:

1/2 cup (1 stick) butter, at room temperature

1 cup sugar

1 egg

2 tablespoons milk

1/3 cup sour cream

3.4 ounce box instant lemon pudding

2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon lemon zest

butter for greasing

1 (21 ounce) can raspberry pie filling

1/4 cup white chocolate

Method:

In a large bowl, use an eletric mixer, at medium speed, to cream together the butter and sugar for 3 minutes. Add the egg and milk. Mix for an additional 3 minutes.

In a separate bowl, stir together the sour cream and pudding mix. Sift together the flour, salt and soda. 

Add the sour cream and flour mixtures to the creamed ingredients. Mix just until well combined and smooth. Fold in the lemon zest. Refrigerate for 30 minutes or longer.

Preheat oven to 375*. Use butter to grease a mini muffin pan.

Use a tablespoon cookie scoop to scoop balls of dough into the prepared muffin pan.

(Makes 36 dough balls.) 

Bake for 12 to 14 minutes or until the edges begin to turn a light golden brown. Immediately after removing from the oven, make an indentation into each baked cookie with the rounded bottom of a tablespoon.

Allow the cookie cups to cool for 5 to 10 minutes. Use a knife to gently loosen the cookies and transfer to a wire rack on top of a baking sheet. Finish cooling.

Use the tablespoon cookie scoop to scoop a portion of pie filling into each cookie cup. 

Add the white chocolate chips to a small microwave safe bowl  Heat on high heat for 45 seconds.** Drizzle over the top of the tarts. Makes 3 dozen filled cookie tarts. Store in an airtight container, in the refrigerator, with sheets of waxed paper in between layers of tarts. 

**The chocolate chips can also be melted in a double boiler:

Place the chips in the top portion of a double boiler over hot, not boiling water. Make certain that the water does not touch the bottom of the pot the chips are in. (Do not cover.) When the chips become shiny, begin to stir constantly until they are melted. Immediately remove from over the water.

Notes: These pretty tarts are perfect to serve on holidays, brunch, parties and tea time. They are a favorite of family and friends! 🩷

Simple & Delicious English Cucumber Sandwiches (Classic & Buckingham Palace Styles) 🥪

Two types of Cucumber Sanwiches:
Classic and Buckingham Palace ~
Both simple to make and Delicious!

Calssic Cucumber Sandwiches

Ingredients:

1 English cucumber

white wine vinegar

day old thin sliced white and/or brown bread**

butter, at room temperature

parsley sprigs (optional garnish)

Method:

Peel the cucumber and slice 1/8 inch thick. Place the cucumbers in a single layer in a dish and sprinkle with the vinegar. Drain in a sieve or colander and then pat dry with paper towels. 

Lightly butter one side of each piece of bread. Cover one buttered slice with a layer of cucumbers. Top with the buttered side of another slice of bread. Press together with the palm of your hand. Cut off the crusts. Cut the sandiches into three rectangles or into two triangles. Cut each triangle in half. Arrange on a serving platter and if desired, garnish with sprigs of parsley.

Buckingham Palace Garden Party Cucumber Sandwiches

Ingredients:

1 English cucumber

8 thin slices brown bread**

8  thin slices white bread**

1 stick (1/2 cup) unsalted butter, at room temperature

3 teaspoons finely chopped fresh mint leaves

salt and pepper

Method:

Peel the cucumber and cut into paper thin slices. Place in a colander and lightly sprinkle with salt. Allow to drain for 15 minutes. Press to release excess water and pat dry with paper towels.

Butter one side of each slice of bread. Put 2 layers of cucumber slices on the bottom slice of bread. Sprinkle with chopped mint and season to taste with salt and pepper. 

Top with another buttered slice of bread and press down lightly with the palm of your hand. Use a sharp serrated knife to cut off the crusts. Cut the sandwiches in half diagonally and then cut again to make 4 triangles.

Serve in alternate rows of brown and white bread sandwiches with some of the points facing up. Makes 32 tea sandwiches.

**I used country white bread and Oroweat organic thin sliced !00% whole wheat bread. 

Notes:

True English cucumber sandwiches are served on buttered bread ~ Some American versions use cream cheese, mayonnaise or sour cream on the bread.

My favorite cucumber tea sandwiches are the classic marrinated ones, but the Buckingham Palace ones also are good. I recently served these sandwiches to guests and they liked both types, too.

Vegan Lemon Cheesecake Bars (Paleo ~ Keto ~ Gluten & Nut Free) 🍋

These Vegan Lemon Cheesecake Squares
are tart, tasty & healthy!

Ingredients:

2/3 cup roasted pepitas (pumpkin seeds) or other seeds or nuts*

1/3 cup unsweetened coconut flakes

1 tablespoons coconut oil

1 tablespoon granulated monkfruit sweetener (or coconut sugar for non sugar free)

pinch of pink Himalayan or sea salt

1 tablespoon water

1/2 cup coconut butter

3 teaspoons lemon zest**

3 tablespoons lemon juice**

2 1/2 tablespoons coconut milk (or milk of choice)

20 drops liquid monkfruit sweetener***

1 tablespoon granulated monkfruit sweetener

1 teaspoon pure vanilla extract

pinch of turmeric (to add color)

Method:

Bring a saucepan of water to boil. Turn off the heat and place the jar of coconut butter in the hot water. (The butter needs to be melted so that it can be stirred.)

Preheat oven to 350*. Line the bottom of a 8 x 3.75 inch loaf pan with parchment paper long enough to reach the edge of the pan on two sides.

Pulse together the pepitas, coconut, monkfruit and salt in a food processor until finely ground. 

Add the oil and water. Pulse until a loose ball forms. Press the pulsed mixture evenly into the prepared pan. Bake for 5 minutes. Set aside to cool.

Stir thr coconut butter to mix in the natural oil on top until smooth. Add to a bowl with the zest, juice, monkfruit sweeteners, milk, vanilla and turmeric. Spread evenly over the cooled crust.

Chill for 20 to 30 minutes. Lift the ends of the parchment paper to remove the bars from the pan. Slice into 16 mini bars. Makes 16 servings. Store in an airtight container in the refrigerator.

*To toast the pepitas: Preheat oven to 350* Line a baking sheet with parchment paper. Spread the seeds in a single layer on the prepared pan. Bake for 5 minutes. Stir and return to the oven for another 5 minutes. Allow to cool completely. Store in an airtight container. Use in this recipe and as a garnish for salads, soups and more.

**One lemon produces about 1 tablespoon of zest and 2 to 3 tablespoons of juice.

***Liquid Monkfruit sweetener is available in different flavors. I used a lemon flavored sweetener.

Notes:

I prefer to bake the crust, but if you prefer a "no bake" dessert, this step can be skipped. Simply prepare the crust, spread the creamed mixture on top and chill.

I served these Lemon Cheesecake Bars at a tea party as one of the options for a guest following a dairy free diet. She loved them and so did other guests who didn't have dietary restrictions.

Pomegranate Frosted (Or Lemon Frosted) Lemon Bar Cookies 🍋

These frosted lemon cookies are pretty and tasty ~
Perfect with tea and to serve at brunch or holiday gatherings. 

Cookie Ingredients:

11 tablespoons unsalted butter

2 cups granulated sugar

1/4 cup packed brown sugar

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon pure vanilla extract

3 eggs

2 1/4 all purpose flour

1 cup ultrafine almond flour*

Pomegranate Frosting** Ingredients:

1 1/2 cups 100% pomegranate juice

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 3/4 cups powdered sugar

Lemon Frosting** Ingredients:

6 tablespoons lemon juice

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 3/4 cups powdered sugar

Optional Garnishes:

1 tablespoon lemon zest

1/2 cup pomegranate seeds (arils)***

1 teaspoon granulated sugar

Method:

Melt the 11 tablespoons of butter and set aside.

Preheat ove to 325* Line a 10 x 15 inch pan with parchment paper.

In a large bowl, mix togehter the melted butter, sugars and lemon zest. Mix in the lemon juice and vanilla. Slowly mix in the eggs and flours. Spread the batter evenly in the prepared pan. Bake for 20 minutes. Transfer to a wire rack and allow to cool.

baked crust

While the lemon crust is baking prepare the frosting. 

Pomegranate Frosting:

Add the pomegranate juice to a sauce pan. Reduce the juice over medium low heat to 6 tablespoons. (1/4 cup plus 2 tablespoons) Cool. Mix in the butter and cream cheese. Slowly mix in the powdered sugar. Spread the frosting evenly over the cooled crust.

If desired, garnish with lemon zest and pomegranate seeds. Sprinkle the teaspoon of sugar over the top.

Lemon Frosting:

Mix together the lemon juice, butter and cream cheese. Slowly mix in the powdered sugar. Spread the frosting evenly over the cooled crust.

If desired, garnish with lemon zest and sprinkle the teaspoon of sugar over the top.

Chill for 1 hour or longer. Cut into 20 squares. Cut each square in half diagonally to make 2 triangles. Makes 40 cookies. Store in an airtight container in the refrigerator with sheets of waxed paper in between layers of cookies.

*If your almond flour does not say "ultrafine" on the label, process in a food processor or blender to create a finer texture.

**These cookies are pictured with the pomegranate frosting, but a lemon frosting also may be used.

***I purchased the pomegranate seeds when they were on sale. I spread them in a single layer on a waxed paper lined pan and placed in the freezer. Once they were frozen, I transfered them to a storage bag so that I have them on hand to add to salads and other dishes like this one.

Notes: I served these at a tea party and they were a big hit. Guests and family liked the chewy texture of the lemon bars and the pretty color of the frosting. (My husband prefers the lemon frosting.)

Perfect & Easy Toasted Coconut Shortbread Cookies

This simple shortbread has
a perfect flavor & texture!

Ingredients:

2 cups all purpose flour

1/2 teaspoon pink Himilayan or sea salt

1 cup (2 sticks) unsalted butter, at room temperature

1/4 cup white sugar

1/4 cup powdered sugar

1/4 teaspoon pure vanilla extract

1 cup unsweetened shredded coconut

9.5 or 10 inch springform pan

butter for greasing

1/2 tablespoon (1 1/2 teaspoons) cream or milk

sanding sugar**

Optional Garnishes:

whipped cream

fresh raspberries, blueberries or strawberries

Method:

Preheat oven to 350*.

In a small bowl, whisk together the flour and salt.

In a larger bowl, use an electric mixer, on medium speed, cream together the butter and sugars for 5 minutes and the mixture is pale and fluffy. Mix in the vanilla.

Reduce the speed to low and gradually add the flour in three parts mixing after each addition until the dough comes together.

Cover the bowl with plastic wrap and chill for at least 30 minutes.

Spread the coconut, in a single layer, on a baking sheet. Bake in the preheated oven for 4 minutes. Stir after 2 minutes. As soon as the coconut is a light golden color, remove from the oven and transfer to a plate to cool.

After the coconut has cooled and the dough has chiiled, add the coconut  to the dough and mix thoroughly.

Lightly grease the bottom and sides of the springform pan with butter. Press the dough evenly into the greased pan. (If your fingers are sticking to the dough, dip them in flour.)

Use a fork to poke lines in the dough to mark16  even triangle portions in the dough. This will keep the shortbread from puffing up while baking and provide lines for cutting. Brush the top of the dough with cream and sprinkle with the sanding sugar.

Bake for 20 to 25  minutes or until the shortbread is a light golden color.

Cool completely on a wire rack. When the shortbread is no longer warm to the touch, remove the sides of the pan. Cut along the fork lines to make 16 portions.

Serve plain or garnish with a small dollop of whipped cream and fresh berries.

Store in an airtight container at room temperature for up to a week Makes 16 servings.

**Sanding sugar can be found in the baking aisle next to the icing and sprinkles.

Notes: 

I served these shortbread cookies at a Birthday Tea Lunch ~ Everyone loved them and one guest said that the last time she had a similar tasting shortbread, she was in Germany.

This shortbread really is delicious ~ My husband actually said, "This is the best thing I have ever put in my mouth!" 🤣