These delicate sugar cookies are crisp on the outside and chewy on the inside.
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Cookie
1 34 cups all-purpose flour
1 cup sweetened flaked coconut
1 12 teaspoons baking powder
18 teaspoon salt
34 cup sugar
34 cup Land O Lakes® Butter, softened
14 teaspoon almond extract
Drizzle
2 cups powdered sugar
12 teaspoon coconut extract
2 to 3 tablespoons milk
2 to 3 drops red food color
STEP 1
Combine flour, coconut, baking powder and salt in food processor bowl. Cover; process, 45-60 seconds, until coconut is finely chopped.
STEP 2
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.
STEP 3
Heat oven to 375°F.
STEP 4
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.
STEP 5
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.
