Coconut Shortbread
The only thing better than a perfectly buttery shortbread cookie is buttery and coconutty shortbread.
cookies
Ingredients
- 8 oz unsalted butter (1 cup, room temperatures (see note *))
- 5 oz granulated sugar (2/3 cup)
- 1/4 teaspoon table salt
- 2 oz Coconut Flour (1/2 cup)
- 5 oz all purpose flour (1 cup, see note)
Coconut Sugar
- 3 tbsp granulated sugar
- 1 tbsp Coconut Flour
Instructions
- Combine the butter, sugar and salt in a mixer bowl and beat until softened and combined, do not aerate. Add the coconut flour and mix to combine. Add the all purpose flour. Mix until a dough comes together.8 oz unsalted butter, 1/4 teaspoon table salt, 2 oz Coconut Flour, 5 oz all purpose flour, 5 oz granulated sugar
- To make square cookies: On a sheet of parchment paper pat the dough to a small square. Lightly flour the top of the dough and roll to a 10"x 10" square. Use the straight edge of a ruler or a bench scraper to square off the edges. Slide the paper on to a sheet pan and chill for 30 minutes. (At this stage the dough can be wrapped frozen for later use). Meanwhile, preheat the oven to 325°F.
- To make "petticoat tail" cookies: On a sheet of parchment paper pat the dough to a small disc. Lightly flour the top of the dough and roll to a 10 round. Use your fingers or a fork to crimp the edges of the round. Use a long knife to score the round into 16 wedges, do not slice all the way through the dough. Poke each wedge with a fork 3x. Slide the paper on to a sheet pan and chill for 30 minutes. (At this stage the dough can be wrapped and frozen for later use). Meanwhile, preheat the oven to 325°F.
- While the dough is chilling, combine the granulated sugar coconut flour in a small bowl.3 tbsp granulated sugar, 1 tbsp Coconut Flour
- For square cookies: Remove the pan from the refrigerator and slide the paper with the dough off the pan. Use a pizza cutter or paring knife to cut the dough into twenty five 2" x 2" squares. Slide the dough with the cookies back onto the sheet pan and space them out evenly. Poke each cookie 3x with a fork. Sprinkle the cookies with the coconut sugar, reserving a couple of tablespoons to add after baking.
- For petticoat tails: Remove the pan from the refrigerator and sprinkle the cookies with the coconut sugar, reserving a couple of tablespoons to add after baking.
- Bake the cookies until the center is set and the edges are lightly browned, about 10-20 minutes (shorter for square cookies, longer for petticoat tails). If you're oven bakes unevenly, rotate the tray halfway through baking. As soon as the cookies come out of the oven, sprinkle them with a light coating of the reserved coconut sugar. For the petticoat tails allow the round to cool completely then use a long knife to cut along the scored lines.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
*The butter should be pliable and slightly cool, not greasy or melty.
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