Buttery Almond Coconut Cookies Food

COCONUT ALMOND COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; beat until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut, almonds and 1/2 cup white baking chips.
• Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
• Place 3/4 cup white baking chips and shortening in bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled cookies in crisscross pattern.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.

BUTTERY COCONUT COOKIES

Steps:

• Set oven to 350 degrees F.
• Generously grease a baking/cookie sheet.
• In a small bowl combine the flour with baking soda and salt.
• In a medium bowl cream butter with both sugars and coconut extract.
• Add in egg and beat until smooth and creamy.
• Add in flour mixture; beat until combined (batter will be slightly thick).
• Mix in coconut until well combined.
• Drop by heaping teaspoonfuls onto prepared baking sheet spacing about 3 inches apart.
• Bake 8-10 minutes until lightly golden brown.
• Cool on baking sheet then transfer to wire racks.

BUTTERY ALMOND COCONUT COOKIES

Steps:

• 1. With a stand mixer or hand mixer, cream butter (which needs to be softened) with the powdered sugar. Add the egg and mix well.
• 2. Mix all dry ingredients together (do not include the coconut). Stir in the dry ingredients to combine with the beaten sugar, eggs and butter. Stir in extracts and mix well.
• 3. Stir in the coconut flakes by hand until well distributed.
• 4. Form up 1 1/4 inch balls of dough and place 9 at a time on a lightly greased cookie sheet or alternately on parchment paper.
• 5. Bake, 1 sheet at a time in a 350 degree oven (325 degrees for convection) for about 15 minutes.
• 6. Remove from oven and let cool, only slightly....say less than a minute, then transfer to a rack to cool completely with a spatula. Do not stack.
• 7. Store in an airtight container between layers of wax paper. Makes around 32 irresistible cookies.

BUTTERY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
• Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.