Coconut Shortbread

Directions

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.