These delicate sugar cookies are crisp on the outside and chewy on the inside.
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1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup sugar
3/4 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
1/4 teaspoon almond extract
2 cups powdered sugar
1/2 teaspoon coconut extract
2 to 3 tablespoons milk
2 to 3 drops red food color
Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process, 45-60 seconds, until coconut is finely chopped.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate 1 hour, until firm.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-8 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar and coconut extract in bowl. Gradually add enough milk for desired drizzling consistency. Spoon half of drizzle into another bowl; stir in red food color. Drizzle cookies with both color drizzles, one at a time, in checkerboard design. Decorate with additional drizzle, if desired.
A quick zip of the flour and coconut in your food processor cuts up the flakes of coconut, making the cookies easier to cut out with cookie cutters.
Explore reviews fromour online community
The dough came out heavy, almost greasy for me. Coconut flavor was not as pronounced as I would like. I baked at 400 rather than 375.
Tried this recipe in 2002 and it has been requested every year since. I use a diamond cookie cutter which allows me to cut more cookies at once. And diagonally stripe with the flavored icing and they look beautiful.