Toasted Coconut Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1/2 cup Corn starch
  • 3 cups Flour
  • 1 cup Icing sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Coconut, dried fine cut lightly toasted
  • 1 tsp Coconut extract

• Dairy

  • 2 cups Butter

Found on rockrecipes.com

Description

Ingredients

• 2 cups butter (1 pound) at room temperature
• 1 cup icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• ½ cup corn starch
• 3 cups flour
• 2 cups dried fine cut coconut, lightly toasted

Directions

• Toast the coconut in a preheated 350 degree F oven and let it cool completely before using it in the recipe. Toast the coconut by spreading it in a 9x13 baking pan and baking for 10-15 minutes or so. Stir it and spread evenly again after the half way point 5-7 minutes.
• Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
• Blend in the vanilla and coconut extracts.
• Sift together the flour and corn starch.
• Blend slowly into the creamed mixture until a soft dough forms.
• Blend the coconut through the dough.
• Split dough into 2 equal portions and roll each one into a log shape about 1½ to 2 inches in diameter.
• Wrap the dough logs in plastic wrap and chill for a couple of hours at least.
• You can freeze one of the cookie dough portions for later if you like.
• This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.
• To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
• Using a very sharp knife, cut slices of the dough to about ¼ inch (6 mm) thickness or perhaps a tad less.
• Place the cookies on the parchment paper a half inch apart and bake for 15-20 minutes or until they just start to turn brown at the edges.
• Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.
• These cookies will freeze quite well for several weeks.