Coconut Shortbread Fans
- Nonstick vegetable oil spray
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 3/4 cup sweetened flaked coconut (about 3 ounces), lightly toasted
- Preheat oven to 325F.
- Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray.
- Using electric mixer, beat butter, sugar, coconut extract and salt in large bowl until light and fluffy.
- Add flour and cornstarch and beat until well blended.
- Add flaked coconut and stir with fork to blend well.
- Press dough evenly onto bottom of prepared pan.
- Using knife dipped into flour and running knife deeply through dough, score dough into 16 equal wedges.
- Dip fork into flour; run tines across surface of dough wedges from side of pan to center, creating fan pattern.
- Deeply pierce each wedge in 2 places with fork.
- Bake shortbread until golden, about 55 minutes.
- Cool in pan on rack 5 minutes.
- Remove pan sides.
- Cut warm shortbread into 16 wedges along marked lines.
- Cool completely on rack.
- (Can be made 5 days ahead.
- Store in airtight container.)
vegetable oil spray, unsalted butter, sugar, coconut, salt, flour, cornstarch, coconut
Taken from www.epicurious.com/recipes/food/views/coconut-shortbread-fans-103793 (may not work)