Coconut Sugar Cookies

Makes about 5 dozen cookies7 oz. Coconut
3 ¾ cups flour
1 ½ tsp. baking powder
½ tsp. salt
1 cup butter, softened
1 ½ cup sugar
2 eggs
1 ½ tsp. vanilla
1/8 tsp. pure coconut extract (optional)
Coconut Glaze (optional)

Process coconut in food processor until fine. Mix flour, baking powder, salt and coconut; set aside. Cream butter and sugar 3 minutes until pale and fluffy. Mix in eggs, vanilla and coconut extract. Add flour mixture; mix until just combined. Divide into 1/3s. Wrap each plastic. Refrigerate until firm, about 1 ½ hours.

Roll out dough between 2 sheets lightly floured parchment to ¼ inch thick. Repeat and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.

Preheat oven to 350ºF. cut out shapes with a floured cutter. Space 1 ½ inches apart on baking sheets lined with parchment. To decorate with sugar, lightlyl brush with water and sprinkle with sugar.

bake until edges are golden, 11-13 minutes. Cool on sheets 3 minutes. Transfer to wire racks. Cool completely. If desired frost with glaze or pipe on. Let glaze dry completely or sprinkle with sugar or sprinkles while damp and let dry at least 2 hours.

Coconut Glaze:

1 cup unsweetened coconut milk
8 cups icing sugar
Food coloring (optional)

Whisk together coconut milk and sugar until thick as honey. Tint with food coloring if desired. Use immediately.