Cookie # 25 is:
Crisp Coconut Sugar Cookies
IT Guy loves coconut. Pie, candy...basically just about anything flavored with coconut, he enjoys. So when I found this recipe for coconut sugar cookies, I thought I'd see if he liked these, too! And guess what? He did. No big surprise. What DID surprise me was how much I liked them. I'm not a HUGE coconut fan, but these little cookies are just the right balance of coconut and sweet and the crispiness of the cookie completes the package!!
Crisp Coconut Sugar Cookies
Cookie Ingredients:
1 ¾ cups flour
1 cup sweetened coconut
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup sugar
¾ cup butter, softened
2 eggs
¼ almond extract
Combine flour, coconut, baking powder and salt in a food processor bowl. Process until the coconut is finely chopped (45 – 60 seconds).
Combine sugar and butter in a large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract and continue beating until well mixed. Reduce speed to low and add flour mixture. Beat until well mixed. Cover and chill until firm (about an hour, at least).
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Roll our dough on lightly floured surface, one-half at a time (keep remaining dough chilled), to 1/8 inch thickness. Cut with 2 ½ inch cookie cutters. Place 1 inch apart on prepared pans. Bake for 6 – 8 minutes or until edges are lightly browned. Cool completely.
Coconut Drizzle:
2 cups powdered sugar
½ teaspoon coconut extract
2 – 3 tablespoons milk
Combine all ingredients into a mixing bowl and mix well until smooth. Drizzle cooled cookies with glaze. Let glaze set until dry.
Makes about 2 ½ dozen cookies
Copyright © 2010 Simple Fare, Fairly Simple. All rights reserved.
Crisp Coconut Sugar Cookies
IT Guy loves coconut. Pie, candy...basically just about anything flavored with coconut, he enjoys. So when I found this recipe for coconut sugar cookies, I thought I'd see if he liked these, too! And guess what? He did. No big surprise. What DID surprise me was how much I liked them. I'm not a HUGE coconut fan, but these little cookies are just the right balance of coconut and sweet and the crispiness of the cookie completes the package!!
Crisp Coconut Sugar Cookies
Cookie Ingredients:
1 ¾ cups flour
1 cup sweetened coconut
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup sugar
¾ cup butter, softened
2 eggs
¼ almond extract
Combine flour, coconut, baking powder and salt in a food processor bowl. Process until the coconut is finely chopped (45 – 60 seconds).
Combine sugar and butter in a large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract and continue beating until well mixed. Reduce speed to low and add flour mixture. Beat until well mixed. Cover and chill until firm (about an hour, at least).
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Roll our dough on lightly floured surface, one-half at a time (keep remaining dough chilled), to 1/8 inch thickness. Cut with 2 ½ inch cookie cutters. Place 1 inch apart on prepared pans. Bake for 6 – 8 minutes or until edges are lightly browned. Cool completely.
Coconut Drizzle:
2 cups powdered sugar
½ teaspoon coconut extract
2 – 3 tablespoons milk
Combine all ingredients into a mixing bowl and mix well until smooth. Drizzle cooled cookies with glaze. Let glaze set until dry.
Makes about 2 ½ dozen cookies
Let's go!!
Cream the sugar and butter then
add the eggs and coconut extract.
Combine the dry ingredients in a
food processor and give it whirl then....
...add it to the butter mixture.
Here's the dough...
...roll it out to desired shape.
Bake....
..until set.
Make the glaze...
...dip the cookies.
Let the glaze set and then eat these little beauties!
Copyright © 2010 Simple Fare, Fairly Simple. All rights reserved.
