Cornstarch & Coconut Cookies (Gluten-Free)

Instructions:

1. Cream the butter and sugar
   Beat the butter with the powdered sugar until smooth and creamy.

2. Add egg and vanilla
   Mix in the egg and vanilla extract until fully combined.

3. Incorporate dry ingredients
   Sift together the cornstarch, coconut, baking powder, and salt. Add to the mixture and stir until a soft, manageable dough forms.

4. Shape the cookies
   Take small portions of dough and form into balls. Place on a baking tray lined with parchment paper and gently flatten each one with a fork.

5. Bake
   Bake at 170 °C (340 °F) for 10–12 minutes, until the edges are just lightly golden.

6. Cool & store
   Let cool on a wire rack. Store in an airtight jar or tin.

🕒 Shelf life: Up to 7 days.