Tuesday, December 20, 2011

Lime Coconut Cookies

  • 2 Cups Basic Cookie Dough (See recipe below)
  • 6 Tablespoons sweetened flaked coconut
  • 1 Cup powdered sugar, sifted
  • 4 Teaspoons lime juice
  • 1/2 Teaspoon water
  1. Shape 2 cups of Basic Cookie Dough into two 8-inch logs, roll in coconut and press coconut into dough.  Wrap in plastic wrap and refrigerate until firm, 3 hours to overnight.
  2. Preheat oven to 350F.  Line cookie sheets with parchment. 
  3. Cut each log into 16 slices.  Arrange 1 inch apart on cookie sheets.  Bake 12 to 15 minutes or until tops look done and coconut is golden brown.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack; let cool completely.
  4. Combine sugar, lime juice and water in medium bowl. Whisk well to combine. Drizzle over tops of cookies.
Basic Cookie Dough:
  • 3 1/2 Cups all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Cup (2 Sticks) unsalted butter, room temperature
  • 1 Cup granulated sugar
  • 1/2 Cup packed dark brown sugar
  • 2 Eggs
  • 1 Teaspoon vanilla
  1. Sift flour, baking powder and salt onto wax paper.
  2. Combine butter, sugar and brown sugar and beat with a mixer until well combined. Beat in eggs and vanilla. Gradually add flour mixture and beat until evenly blended. Dough can be wrapped in plastic wrap and refrigerated up to 3 days. Makes about 4 cups dough.
Recipe by Jean Kressy courtesy of Relish.

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