Toasted Coconut Shortbread Cookies

Step 1

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.

Step 2

Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.

Step 3

Blend in the vanilla and coconut extracts.

Step 4

Sift together the flour and corn starch.

Step 5

Blend slowly into the creamed mixture until a soft dough forms.

Step 6

Blend the coconut through the dough.

Step 7

Split dough into 2 equal portions and roll each one into a log shape about 1 1/2 to 2 inches in diameter.

Step 8

Wrap the dough logs in plastic wrap and chill for a couple of hours at least.

Step 9

You can freeze one of the cookie dough portions for later if you like.

Step 10

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.

Step 11

To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

Step 12

Using a very sharp knife, cut slices of the dough to about 1/4 inch (6 mm) thickness or perhaps a tad less.

Step 13

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.

Step 14

Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.

Step 15

These cookies will freeze quite well for several weeks.