Fall Full Moon Cakes

(Cakes to be eaten at full Moons in the fall)

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This non-filled version is crunchy and sweet, and a little more familiar to American kids' palates.
1 cup butter
2/3 cup sugar
1 egg
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
Vanilla frosting
Grated coconut (optional)
Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies.