Great chocolate and coconut flavors sing with the spirit of Dixieland music.
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2 1/4 cups all-purpose flour
3/4 cup sweetened flaked coconut
1 teaspoon baking powder
1 cup Land O Lakes® Butter, softened
2/3 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 teaspoon vanilla
1/2 teaspoon imitation coconut flavor
2 ounces white chocolate, chopped
4 teaspoons shortening
6 (1-ounce) squares semi-sweet baking chocolate, chopped
*Substitute 1/2 teaspoon vanilla.
Combine flour, coconut and baking powder in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until coconut is finely chopped. Set aside.
Combine butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, vanilla and coconut flavor; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Cover; refrigerate 1 hour or until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch music note cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until set. Cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Let stand 5-10 minutes or until piping consistency. Place white chocolate mixture in small resealable food bag. Snip off corner. Pipe outline on cookies. Let stand until set.
Melt semi-sweet chocolate and remaining shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Let stand 5-10 minutes or until spreading consistency. Spread inside of white chocolate outline on cookies. Let stand until set.
For great cut-out cookies, handle the dough as little as possible and use just enough flour on the rolling surface to keep the dough from sticking. Working excess flour into the dough or too much rolling can toughen cookies.