Coconut Sandwich Cookies
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Coconut Sandwich Cookies
Photography by Edward Pond
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 18 mg |
| potassium | 15 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 2 |
| folate | 5 |
These buttery, ultrathin, crisp cookies are so delicious that you will want to snack on them before they are even iced and filled.
Ingredients
-
1/2 cup (125 mL) unsalted butter, softened
1/3 cup (75 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
1/4 cup (50 mL) unsweetened desiccated coconut
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
Glaze:
1-1/2 cups (375 mL) icing sugar
2 tbsp (25 mL) milk (approx)
1/4 tsp (1 mL) coconut extract
1/4 cup (50 mL) unsweetened desiccated coconut
Filling:
1/2 cup (125 mL) seedless raspberry jam
Preparation
In large bowl, beat butter with sugar until light; beat in egg and vanilla. In separate bowl, whisk together flour, coconut, baking powder and sa< stir into butter mixture in 2 additions to make stiff dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 30 minutes, or for up to 24 hours.
Between lightly floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using 1-3/4-inch (4.5 cm) fluted oval cutter, cut out shapes, rerolling scraps. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 10 minutes.
Arrange, 1 inch (2.5 cm) apart, on parchment–paper lined baking sheets; bake in 350°F (180°C) oven until light golden, 8 to 10 minutes. Transfer to rack. Let cool completely.
Glaze: In bowl, stir together icing sugar, milk and coconut extract, adding up to 1 tsp (5 mL) more milk to make spreadable if necessary. Spread thinly over tops of half of the cookies, dipping each in coconut and shaking off excess. Let stand on rack until dry, about 30 minutes.
Filling: Spread 1/2 tsp (2 mL) jam over bottom of each remaining cookie; sandwich with top. Let stand until set, 30 minutes.
Between lightly floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using 1-3/4-inch (4.5 cm) fluted oval cutter, cut out shapes, rerolling scraps. Refrigerate on paper on baking sheet until firm, about 30 minutes, or freeze for 10 minutes.
Arrange, 1 inch (2.5 cm) apart, on parchment–paper lined baking sheets; bake in 350°F (180°C) oven until light golden, 8 to 10 minutes. Transfer to rack. Let cool completely.
Glaze: In bowl, stir together icing sugar, milk and coconut extract, adding up to 1 tsp (5 mL) more milk to make spreadable if necessary. Spread thinly over tops of half of the cookies, dipping each in coconut and shaking off excess. Let stand on rack until dry, about 30 minutes.
Filling: Spread 1/2 tsp (2 mL) jam over bottom of each remaining cookie; sandwich with top. Let stand until set, 30 minutes.
Source : Canadian Living Magazine: December 2009
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