Toasted Coconut Shortbread |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Complete Book of Thai Cooking by Linda Stephen. 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 |
Directions:
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.
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