Tuesday, April 26, 2016

Coconut Cream Sugar Cookies

When I had a coconut sugar cookie at a local soda shop recently, I knew I had to go home and try to replicate it. Hopefully, I have done just that, so I don't wear a path between home and that shop -- because it's not close by. And I find this particular cookie to be dreamy!

Sugar Cookies

  • 3 cups sifted flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup butter, softened

  • 3/4 cup sugar

  • 1 egg

  • 1/4 cup sour cream

  • 1 tsp vanilla extract

Sift flour, baking powder and salt together. Cream butter and sugar. Beat in egg, then add sour cream and vanilla. Stir in flour mixture 1/3 at a time.
Wrap dough in wax paper and chill.
Roll out 1/4 inch thick. Cut out cookies in desired shapes and place on an ungreased cookie sheet. Bake in a preheated 350-degree oven for 10 minutes.

Now the good stuff:

Coconut Cream Frosting 

  • 1 (8 ounce) package cream cheese, softened 

  • 1/2 cup butter, softened

  • 4 cups confectioners' sugar 

  • 2 tablespoons heavy cream 

  • 1/2 teaspoon salt

  • 1/2 teaspoon coconut flavoring 

  • 1 teaspoon vanilla extract 

  • 1/2 cup sweetened shredded coconut 

  • 1 cup sweetened shredded coconut, toasted

Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. Sprinkle toasted coconut evenly over frosted cookie.

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