• 28servings
  • 45minutes
  • 255calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, D
MineralsFluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups salted butter , softened

  2. 1 cup sugar

  3. 2 teaspoons vanilla extract

  4. 3 cups all-purpose flour

  5. 1/2 cup rice flour

  6. 1/2 cup cornstarch

  7. 3/4 cup medium unsweetened coconut , toasted

  8. 1 1/2 tablespoons sugar

Instructions Jump to Ingredients ↑

  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.


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