Toasted Coconut Shortbread

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups salted butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 cup rice flour
• 1/2 cup cornstarch
• 3/4 cup medium unsweetened coconut, toasted
• 1 1/2 tablespoons sugar

Recipe

• 1 in a large bowl, cream butter and granulated sugar until light and fluffy. beat in vanilla.
• 2 in a separate bowl, combine flours, corn starch, and coconut. add to butter mixture and mix until blended. shape dough into a flattened disc. wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
• 3 on a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. cut dough into rounds with a 2 inch cookie cutter dipped in flour. reroll dough as necessary, without adding too much flour. place cookies on parchment-lined baking sheets. sprinkle lightly with sugar.
• 4 bake cookies in a preheated 300f oven for 25 minutes, or until just beginning to turn golden. cool on wire racks.