12 Days of Cookies! Day 6: Coconut Lime Shortbread Cookies!

Normally I only like soft chewy cookies but these are one of the few exceptions.  Buttery and rich and full of flavor these shortbread cookies have made it on the list of my favorite cookies!

Coconut-Lime Shortbread Cookies

Ingredients:

Cookie Ingredients:

1/2 cup flaked coconut, toasted

1/2 cup sugar

2 Tbsp. lime peel

1 tsp. vanilla

2 1/2 cups all-purpose flour

1 cup cold butter, cut into pieces

Lime Glaze Ingredients:

2 cups powdered sugar

1 tsp. lime peel

1 Tbsp. lime juice

2 to 3 Tbsp. water

Method:

To Make Cookies:

Preheat oven to 325 degrees.  In a food processor, combine coconut, sugar, 2 tablespoons lime peel, and the vanilla.  Cover and process until coconut is finely chopped.  Add flour; cover and process for one or two pulses until combined.  Add butter; cover and process until mixture starts to cling.  Transfer to a very large bowl (dough will appear dry).  Knead dough until smooth.  Shape dough into a ball; divide in half. 

On a lightly floured surface, roll out one of the dough portions to about 1/4″ thickness.  Using desired 1.5″ to 2″ cookie cutters, cut out dough.  Place cutouts 1″ apart on an ungreased cookie sheet.

Bake for 15-17 minutes, or just until bottoms start to brown.  Transfer cookies to a wire rack; let cool.  Repeat with the remaining dough portion.  If desired spread tops of cookies with the lime glaze and sprinkle with additional lime peel.

To Make Lime Glaze:

In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined.  Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

recipe from GimmeSomeOven

12 Days of Cookies! Day 5: Peppermint topped Sugar Cookies!

These is the simplest cookie and easiest cookie to make that always puts me in the holiday spirit.  Using a basic sugar topped with a little cream cheese frosting and crushed peppermint makes this easy cookie super festive and super delicious!

Sugar Cookie
2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract.
       

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Cream Cheese Frosting

1/2 cup butter, softened
8 ounces cream cheese

2 cups confectioners' sugar

2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.

12 Days of Cookies! Day 4: Chocolate Puddle Cookies!

The first time I made these I thought they were the most delicious ugliest things I've ever tasted! So waht they lack in looks they totally make up in flavor.  Super fudgy and totally chocolately I love these best with a warm cup of coffee.  A little hint, I'm known for my under baking, it's what makes a cookie delicious in my opinion but don't under bake these.  They'll be too gooey and impossible to remove from the baking sheet.

3 cups halves, toasted & cooled
4 cups confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons

1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real vanilla extract

Preheat oven to 320 degrees. Line baking sheets with parchment paper.

Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.

Spoon the batter onto the prepared sheets in even mounds of about 2 tablespoons each, allowing for LOTS of room between cookies. These really expand! Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. Makes 18 large cookies.

12 Days of Cookies! Day 3: Chewy Toffee Coffee Cookies

I remember when I first ate a  Skors bar....one could argue it was my first love. So who wouldn't think toffee wouldn't be AMAZING in a cookie and it IS! How about adding a little coffee to kick up the flavor too!

1 cup butter, softened 

1/2 cup firmly packed light brown sugar 

1 tablespoon instant espresso powder

1 tablespoon hot water

2 1/4 cups all-purpose flour 

1/8 teaspoon salt 

1/2 cup almond toffee bits

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir together espresso powder and water. Add to butter mixture, stirring well.

Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Stir in toffee bits. Cover and chill dough 30 minutes.

Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.

Bake at 275° for 50 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool

12 Days of Cookies! Day 2: Almond Snowballs

1/2 cup slivered almonds
1 cup butter, softened 
1 teaspoon vanilla extract 
1 cup powdered sugar
2 1/2 cups all-purpose flour 
1/4 teaspoon salt 
Parchment paper
1/2 cup powdered sugar

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

12 Days of Cookies! Day 1: Classic Chewy Gingerbread Molasses Cookies

I couldn't think of a better cookie to kick-off our 12 days of cookies until CHRISTMAS!!!  This cookie always puts me in the Holiday spirit with it's spicy chewy ginger center & sugary outside....YUM! 

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Directions

1.       Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2.       In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3.       Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.