Coconut Cookies
I know I should have some heart shaped cookies or some such here to show you today as tomorrow is Valentines Day, but I just don’t have them . . . sorry about that! I do have some rather tasty Coconut and Cherry Cookies however! I think that a bite of one of these and you will soon forgive me as they are delicious. It’s a recipe I got from an Amish Cookery book and we all know how great those Amish Cookers are. I downsized it as the original recipe made twice the cookies and there are only two of us, one of us being a diabetic. ‘Nuff Said.
No point in punishing Todd for my sins. He’s not a diabetic. The recipe still made two dozen, even cut in half. I took one dozen over to a friend of mine who just had a knee replacement op and Todd enjoyed the rest.
True confessions . . . I had one, and it was super good. I was glad that I had given half of them away and that I had cut the recipe in half because I know I would not have been able to resist had there been more of them around the house. They are THAT good.
Crisp around the edges . . . chewy in the middle and that cherry on top . . . a sweet touch that looks so pretty and adds an extra special touch for your sugar pie honey bunch. I don’t think they will mind that they are not heart shaped. Do you?
Makes about 2 dozen
Crisp and yet chewy at the same time. Topped with a cherry! Tasty, tasty!
60g of butter (1/4 cup)
55g of white shortening (1/4 cup)
1 medium free range egg
210g of plain flour (1 1/2 cups)
1/4 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
1 TBS water
75g of dessicated coconut, unsweetened (1 cup)
1 tsp coconut extract
12 candied cherries cut in half
Preheat the oven to 180*C/350*F/ gas mark 4. Line a couple of large baking sheets with some baking paper.
Cream together the butter and the shortening. Add the sugar and cream together until light and fluffy. Beat n the egg, coconut extract and water. Sift together the flour, salt, soda and cream of tartar. Stir this into the creamed mixture along with the coconut until well mixed together. Roll into walnut shell sized balls with your hands and place at least 2 1/2 inches apart on the baking sheets. Press a half a cherry into the top of each, lightly pressing them down just a bit.
Bake for 10 to 12 minutes, until golden brown around the edges. Leave to set for several minutes before scooping off onto a wire rack to cool completely. Store in an airtight container.
These would be a great addition to a tea party plate. Enjoy! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/02/coconut-cookies.html
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