Add block two to the creamed butter and beat 1 minute
1
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.
2
Refrigerate dough for at least 15 minutes
3
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
4
Remove from the oven and drop baking sheet on the counter one or two times to deflate cookies