1. Cream butter in stand mixer

2. Add block two to the creamed butter and beat 1 minute

3. In a bowl, combine flour and other ingredients in block 3 and whisk thoroughly. Add the flour mixture to the butter & sugar mixture and mix until just combined. Don't overmix. Blend in the coconut milk briefly.

4. Refrigerate dough for at least 15 minutes

5. Scoop out into 35g and roll into smooth balls. Flatten slightly with the bottom of a glass dipped in sugar. Bake at 350 7 minutes until very slightly golden brown

6. Remove from the oven and drop baking sheet on the counter one or two times to deflate cookies