Coconut Shortbread Fans

1. 1

   Preheat oven to 325F.

2. 2

   Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray.

3. 3

   Using electric mixer, beat butter, sugar, coconut extract and salt in large bowl until light and fluffy.

4. 4

   Add flour and cornstarch and beat until well blended.

5. 5

   Add flaked coconut and stir with fork to blend well.

6. 6

   Press dough evenly onto bottom of prepared pan.

7. 7

   Using knife dipped into flour and running knife deeply through dough, score dough into 16 equal wedges.

8. 8

   Dip fork into flour; run tines across surface of dough wedges from side of pan to center, creating fan pattern.

9. 9

   Deeply pierce each wedge in 2 places with fork.

10. 10

    Bake shortbread until golden, about 55 minutes.

11. 11

    Cool in pan on rack 5 minutes.

12. 12

    Remove pan sides.

13. 13

    Cut warm shortbread into 16 wedges along marked lines.

14. 14

    Cool completely on rack.

15. 15

    (Can be made 5 days ahead.

16. 16

    Store in airtight container.)

* Per serving · 4 servings · Values may vary.

No additional tips available.