Coconut Sugar Cookies
- 7 ounces sweetened flaked coconut
- 3 3/4 cups all-purpose flour, plus more for work surface
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon pure coconut extract (optional)
- Sanding or colored sugar or sprinkles, for decorating (optional)
Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thick. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.
Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Submitted By: Betsy
Original Source: www.marthastewart.com
This is a nice, sturdy cookie. The dough is easy to work and doesn't require a lot of flour on your board. It would also be good if you dipped half the cookie in chocolate. Yum!