Coconut Shortbread

This is one of those recipes where I can't decide whether I like the dough or the baked cookie better. I know which one Julia votes for...

This is from the August 2000 issue of Bon Appétit. Not sure why it never made it onto the Epicurious site...

Coconut Shortbread

1 c. (2 sticks; 8 oz.) unsalted butter, room temperature

1/2 c.+2 T. (4.2 oz.) sugar

1/2 t. coconut extract (vanilla would be fine, too)

1/4 t. salt

1-3/4 c. (8.75 oz.) flour

1/4 c. (1 oz.) cornstarch

3/4 c. (3 oz.) coconut

Heat the oven to 325. Cream together the butter, sugar, extract, and salt until light and fluffy. Remove from the mixer and stir in the flour, cornstarch, and coconut with your hands or a wooden spoon. It will take a while, but it will come together.

Roll out the dough on a lightly floured surface to about 1/3 inch; use a pizza cutter or sharp knife to cut it into triangles of the size you feel is appropriate. Place fairly close together on parchment- or foil-lined cookie sheets. Bake for 15-20 minutes or until just turning golden. Check sooner rather than later--mine were the other side of golden, though still OK.