Toasted Coconut Shortbread

• 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

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.

butter, sugar, vanilla, allpurpose, rice flour, cornstarch, unsweetened coconut, sugar

Taken from www.food.com/recipe/toasted-coconut-shortbread-424682 (may not work)