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Amazing Cookie Recipes
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> Recipe: Coconut Shortbread Cookies
Recipe: Coconut Shortbread Cookies
For the cookies:
3 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened medium-shred
coconut
2 tsp. finely grated lemon zest
1/2 tsp. salt
20 Tbs. (2 1/2 sticks) softened
unsalted butter cut into 1/2-inch
pieces
Decorative sugars and icing pens
For the frosting
8 Tbs. softened unsalted butter,
(1 stick)
1 1/2 cups sifted confectioners'
sugar
2 tsp. vanilla extract
2 drops food coloring, (2 to 4)
To make the cookies, in the bowl
of a food processor, pulse the
flour, granulated sugar, coconut,
lemon zest and salt until blended.
Add the butter and process in
short pulses, just until the
ingredients form a ball.
Turn the dough out onto a lightly
floured surface and shape into a
ball. Divide the dough in half and
place each half between 2 large
sheets of waxed paper. Roll out
each portion to form a 10-inch
round, about 1/8 inch thick.
Keeping the rounds between the
waxed paper, stack them on a
baking sheet and refrigerate until
firm, at least 2 hours or up to 3
days; or freeze, well wrapped, up
to 1 month.
Position a rack in the lower third
of an oven and preheat to 325ºF.
Line 2 large baking sheets with
parchment paper.
Working with one round of dough at
a time, peel off the top sheet of
waxed paper, replace it loosely on
top and flip the dough over. Peel
off and discard the second sheet
of paper.
Using assorted Easter cookie
cutters, cut out shapes and place
them about 1/2 inch apart on the
prepared baking sheets. Gather the
scraps and refrigerate. (If
desired, decorate the cookies with
the decorative sugars prior to
baking. Otherwise, bake the
cookies unadorned, then frost and
decorate them after they have
cooled.)
Bake the cookies, one sheet at a
time, until they are no longer
shiny, are just ivory colored and
feel slightly firm to the touch,
12 to 15 minutes. Transfer the
baking sheet to a wire rack and
cool about 5 minutes. Using a
metal spatula, transfer the
cookies to the rack to cool
completely. Repeat with the
remaining dough and scraps.
To make the frosting, in a mixing
bowl, beat the butter,
confectioners' sugar and vanilla
on medium speed until smooth and
blended. Stir in 1 drop of food
coloring at a time until the
desired pastel shade is reached.
To decorate the cookies, spread
the frosting over the top of a
cookie and decorate with the
sugars and icing pens.
To make Easter cookie sandwiches,
choose 2 identically shaped
cookies and spread 1 to 2 Tbs.
frosting evenly over one of the
cookies. Center the other cookie
on the frosted one and gently
press together. Decorate the top
cookie with frosting, sugars and
icing pens. Makes 14 to 16 large
cookies.
To store the cookies, stack
undecorated ones in an airtight
plastic or metal container and
store at room temperature up to 1
week. Place decorated cookies in a
single layer in a covered
foil-lined cardboard container,
such as a cake box, and store at
room temperature up to 3 days.
About the Author -
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By: jazz
Published:
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