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Coconut Cream Cookies - Swig Recipe

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This recipe for Coconut Cream Cookies - Swig is from Spencer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
dough:
½ c. unsalted butter
½ c. solid shortening I like Butter Flavor Crisco
1 c. sour cream
1½ c. granulated sugar
1 tsp. coconut extract or 2 teaspoons coconut emulsion
4½ cups all purpose flour
1 tsp. baking powder
1 tsp. salt
sugar for top of cookies

frosting:
½ c. butter room temperature
3 Tbl. cream
4 c. powdered sugar
1 tsp. vanilla
1 tsp. almond extract
dash of salt
2 c. coconut
Directions:
Directions:
Preheat oven to 350º
Place softened butter, shortening and cold sour cream in a mixing bowl.
Mix for about one minute. Add sugar and coconut extract, mix until smooth.
Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
Place about 1/4 cup sugar into a small bowl.
Spray the bottom of a flat glass with cooking spray. Flatten one cookie a bit then dip the glass in sugar Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge. I bake 8 cookies per tray. Continue until all cookies are flattened.
Bake in oven for about 12-15 minutes or until edges are lightly golden and cookies are slightly firm to the touch on lightly greased pan.
Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
Place the cookies in the fridge and chill.

Prepare the frosting:
Beat together the butter, cream, powdered sugar, vanilla, almond extract and salt. Add the coconut and a little more cream or milk if the frosting needs to be thinned.
Frost after the cookies are completely chilled, sprinkle with additional coconut.

 

 

 

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