Coconut Spice Cookies
1 and 1/4 cup all purpose flour
1 cup sweetened coconut, toasted
2 & 1/2 tsp Kashmiri masala
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup sugar
3/4 tsp pure coconut extract
2 large egg yolks
Toast coconut at 350 degrees for 8 to 10 minutes in a jelly roll cookie sheet. Check after 4 minutes and stir every few minutes because the coconut on the edges turns brown before the center gets done.
Preheat oven to 400 degrees.
Mix flour, Kashmiri masala and salt in a medium bowl.
Beat the butter, sugar, and coconut extract with an electric mixer, starting on low and increasing to medium high until the mixture is light & fluffy. Add the yolks and beat until well combined. Reduce speed to low and add the flour mixture in 2 batches until combined. With a spatula, stir in the coconut.
Line an 8×8 pan with parchment paper and smooth dough out to the corners. The dough is soft and you may have to chill it in a ball for an hour before shaping it in the pan. Use some wax paper on top of the dough and another 8×8 pan on top of the wax paper to even out the dough in the pan all the way to the corners. Then, chill at least 2 hours or up to 2 days. Remove dough from the pan, cut into thirds and cut each section into generous one-quarter inch slices. This dough is soft and tends to break if the cookie is cut too thin.
Use parchment paper on double-walled cookie sheets. Place cookies 2 inches apart. Bake at 400 degrees, one sheet at a time in the middle of the oven. Bake for 10 to 12 minutes until the edges are golden brown. Turn the cookie sheets half-way through. Let cookies rest on the paper on wire racks until cool. Then store in air-tight container at room temperature.
*I found that the oven was so hot after the first cookie sheet that the next 2 batches were done in 9 to 9 and 1/2 minutes.