Cream cheese and butter make these tasty, crescent-shaped cookies light and tender.
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1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
1/2 teaspoon rum flavoring, if desired
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup plain or toasted sweetened flaked coconut
1 1/2 cups powdered sugar
1/3 cup orange or apricot marmalade
1 to 2 tablespoons orange juice
Plain or toasted sweetened flaked coconut, if desired
*Substitute 1 teaspoon vanilla.
Combine sugar, butter, cream cheese and rum flavoring in large bowl. Beat at medium speed until creamy. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut. Cover; refrigerate 1 hour or until firm.
Heat oven to 350°F.
Shape dough into 1 1/4-inch balls; roll each into 2-inch logs. Shape into crescent on ungreased cookie sheets. Bake 10-12 minutes or until set and edges are lightly browned. Remove to cooling racks; cool completely.
Combine powdered sugar, marmalade and enough orange juice for desired glazing consistency. Frost cooled cookies with glaze. Sprinkle with coconut, if desired. Let stand about 1 hour until glaze is set.
Store in single layer between sheets of waxed paper in loosely covered container.
- Be sure cream cheese and butter are very soft to prevent lumps when mixing.
- To toast coconut, spread coconut in single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 10 minutes until light golden brown. Remove from baking sheet. Cool completely.
- Omit the glaze and sprinkle cookies with powdered sugar instead.