Coconut Shortbread

1. 1

   Preheat oven to 350F Butter a baking sheet.

2. 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.

3. 3

   Add the vanilla and almond extracts and knead together in the bowl to form a tender dough mass.

4. 4

   Do not overmix or the dough will toughen.

5. 5

   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.

6. 6

   Using your fingers, pinch around the edges to create an attractive border.

7. 7

   Using the blunt edge of a long-bladed knife, score the round into 8 equal wedges.

8. 8

   Prick the surface lightly with the tines of a fork.

9. 9

   Bake until a nice pale gold and slightly firm to the touch, 20-25 minutes.

10. 10

    Remove from the oven and serve warm or at room temperature, cut into wedges.

No additional tips available.