Toasted Coconut Shortbread

From Complete Book of Thai Cooking by Linda Stephen.

• Ready In: 45 mins
• Serves: 28
• Yields: 7 dozen

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.