Coconut Shortbread

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3/4 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup dried shredded coconut
• 1/2 cup chilled unsalted butter, cut into pieces
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• 1 preheat oven to 350°f butter a baking sheet.
• 2 sift together the flours, salt and sugar in a bowl, then sift together again into another bowl, add the coconut and butter and, using a pastry blender or two forks, cut them in until the mixture is crumbly. add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass. do not overmix or the dough will toughen.
• 3 place the dough on the prepared baking sheet and shape it into a round, 7-8 inches in diameter and about 1/2 inch thick. using your fingers, pinch around the edges to create an attractive border. using the blunt edge of a long-bladed knife, score the round into 8 equal wedges. prick the surface lightly with the tines of a fork.
• 4 bake until a nice pale gold and slightly firm to the touch, 20-25 minutes. remove from the oven and serve warm or at room temperature, cut into wedges.