Coconut Shortbread Fans

Directions

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.)