Brown Sugar Coconut Shortbread

Brown Sugar Coconut Shortbread For the Brown Sugar Shortbread 1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/4 cup brown sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable) For the Coconut Shortbread 1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable) Preheat the oven to 350°F. Combine the flour, sugar, salt, and coconut (if using). Cut the cold butter into 16 pieces, then work it in gently with your fingertips, smearing it into the flour and squeezing the dough together. When you can gather the dough into a ball, press it evenly into a 9″ round fluted pie tin with removable bottom. Prick in several places with a fork. Bake for 10-12 minutes, turning once, then remove and cool in the pan for 5 minutes before cutting it crosswise into 16 pieces.