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Crisp Coconut Sugar Cookies recipe

Crispy, almond-scented coconut sugar cookiesdrizzled with a creamy coconut icing.

Recipe: Crisp Coconut SugarCookies

Cookie Ingredients: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 granulated sugar
3/4 cup butter or margarine, softened
2 large eggs
1/4 teaspoon almond extractDrizzle Ingredients: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 powderand salt in food processor bowl. Cover; process until coconutis finely chopped (45 to 60 seconds).
  • Combine sugar and butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Addeggs and almond extract; continue beating until well mixed. Reducespeed to low; add flour mixture. Beat until well mixed. Cover;refrigerate until firm (at least 1 hour).
  • Heat oven to 375°F (190°C).
  • Roll out dough on lightly floured surface,one-half at a time (keeping remaining dough refrigerated), to1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutesor until edges are lightly browned. Cool completely.
  • Combine powdered sugar and coconut extractin small bowl. Gradually add enough milk for desired drizzlingconsistency. Spoon half of drizzle into another small bowl; stirin red food color. Drizzle cookies with both color drizzles,one at a time, in checkerboard design. Decorate with additionaldrizzle, if desired.

    Makes 5 dozen cookies.

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