Coconut icebox cookies

[cruelshoes]

Crisp, light and delicious. Would be great drizzled with chocolate or with a dollop of lemon curd. Modified from Allrecipes. Yield approximately 4 dozen.

Coconut icebox cookies

1/2 cup butter
1 cup white sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 3/4 cups brown rice flour mix (see note)
2 tablespoons coconut flour
1/2 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened, flaked coconut

DIRECTIONS:

1. Pulse coconut in a food processor for a few seconds until it is in smaller bits. Set aside.

2. Cream butter or margarine, add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.

2. Sift the brown rice flour mix, coconut flour, xanthan gum, salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form dough into sausage shapes about 2 inches in diameter. Tightly wrap dough and chill for several hours or overnight.

3. Preheat oven to 375 degrees F (190 degrees C). Remove dough form refrigerator and cut into 1/4 inch slices. Bake on parchment paper lined cookie sheet for 10 minutes.

NOTES
Brown Rice Flour Mix
2 parts brown rice flour / 2/3 part potato starch / 1/3 part tapioca flour
_________________
-Colleen

Where are we going, and what am I doing in this handcart?