|Winter Theme Cookies|
|Winter Theme Cookies|
1 cups (2 sticks) Unsalted Butter, softened and each stick cut into 8 cubes
1 cup Granulated Sugar
1 Large Egg
1 teaspoon Coconut Milk (Silk)
1½ teaspoons Coconut Extract
2 ½ cups King Arthur All Purpose Flour
1/8 teaspoon Coarse Salt
1 cup Dessicated Coconut
Cut each stick of butter into 8 pieces.
In a large bowl whisk together the flour, salt, and dessicated coconut; set aside.
Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on medium speed. Mix until incorporated, about 1-2 minutes.
|Igloo and Penguins|
Add egg and combine.
Scrape down bowl with spatula and mix again for another 10 seconds.
Add coconut milk, coconut extract, and mix for 1 minute.
When dough clumps around paddle attachment, it is ready.
Form dough into a ball, and cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.
Heat oven to 350 degrees.
Take 1/2 of the dough, use rolling pin and roll out between 2 sheets of parchment paper until desired thickness is reached.
|Super Size Snowman|
Place cookie shapes on parchment lined baking sheets and space 2 inches apart.
Place cookies in the freezer for 15 minutes before baking. They hold their shape when you do this.
Bake cookies for 9-13 minutes, or until center of cookie no longer looks wet. My cookies baked in 13 minutes.
Let cookie sheets cool completely before you bake again. I put the cookie sheets in the freezer for 5 minutes.
Repeat until you have baked all the cookies.
Large Batch Royal Icing
8 Egg Whites
8 teaspoons Lemon Juice, freshly squeezed
12 cups Powdered/Confectioners' Sugar, sifted
1 tablespoon Coconut Extract
1-3 teaspoons Water (as needed depending on the consistency you need)
In a large bowl, sift powdered sugar, set aside.
In a bowl, add egg whites.
In a bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.
Add coconut extract and mix for 5-10 seconds.
If needed, you may add 1 teaspoon of water at a time until you reach the right consistency.
For both icing recipes, I separated the icing in plastic containers with lids according to the different colors needed for tinting.
I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.
I transferred the icing immediately into squeeze bottles.
If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger.
Be careful doing this since you do not want the icing runny. Too much water will make the color bleed on the cookie.
Test the icing consistency on a paper towel before decorating the cookie.
I outlined the cookies first and then filled them.
Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.
I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade) to sketch on some of the designs.
Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.
If you are baking and it is humid, you may need more time for the cookies to dry.
For the Coconut Cookies using Toasted Coconut, please visit my Coconut Heart Cookies:
I was inspired to make Penguins from the Glorious Treats, Pink and Purple Penguin Cookies:
I used Sweetambs, Valentine's Day Panda Bear tutorial to make the Panda: