Toasted Coconut Shortbread

Toasted Coconut Shortbread

Ingredients:
butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
cornstarch
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated

Directions:
In a large bowl, cream butter and granulated sugar until light and fluffy.
Beat in vanilla.
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.
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.
Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden.
Cool on wire racks.