These buttery, ultrathin, crisp cookies are so delicious that you will want to snack on them before they are even iced and filled.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn large bowl, beat butter with sugar until light; beat in egg and vanilla. In separate bowl, whisk together flour, coconut, baking powder and salt; 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.
Nutritional facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 69.0
- Total fat 3 g
- Potassium 15 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 2.0
- Folate 5.0
- Vitamin A 2.0