In a large bowl, with an electric mixer, beat the butter with sugar, until light and fluffy. Add
the egg and vanilla, continuing to beat until well mixed.
Whisk the flour, coconut, baking powder, and salt together in a separate bowl. Stir into the
butter/sugar mixture in two additions. It's going to look a bit dry at this point, but don't
worry, it comes together. I stirred it together best I could and then dumped it out on the
counter and used my hands to bring it together, with a slight bit of kneading. You don't really
knead it, but work it just a teeny bit and it comes together. Be careful, though, the trick is not
to over handle it too much.
Divide the dough in half, and shape each half into a disk. Wrap in plastic wrap and put in the
fridge. You can let it chill for about 30 minutes, or if you are like me, you can leave it
overnight.
Roll the dough out onto a wax-paper-lined counter. A way to keep your waxed paper from
flying around is to spray the counter with a bit of water before you lay down the paper, and
then it sticks to the counter. The original recipe said to roll the dough to 1/8 of an inch thick,
but I struggle at estimating that sort of thing, so mine are obviously thicker. It doesn't make
too much of a difference, you will just have more cookies if you get them thinner. Cut out
your cookies with a fluted 1 3/4 inch cookie cutter and transfer them to a cookie sheet,
placing them about 1 inch apart. Keep rolling and cutting, re-rolling scraps, etc, until you've
used all the dough.
When the cookie sheet is full, place it in the freezer for 10 minutes. I know! Sounds so weird,
but it really works. Do it.
Bake those babies in the middle of a 350 F oven, for about 8-10 minutes, until light golden.
Remove them from the cookie sheet and let them completely cool before you glaze 1/2 of
them. Just stir all the glaze ingredients, except the coconut, together in a bowl. You have to
use your judgement for the milk part. To make it spreadable, I kept adding bits of milk here
and there, and stirring until it was still sort of thick, but I'd be able to spread it. Ice the tops of
1/2 of the cooled cookies. Dip them in coconut as you go, so they look pretty. Let dry for
about 30 minutes. Spread about 3/4 tsp jam over the bottom of an un-iced cookie, and
sandwich with an iced one. Let stand about 30 minutes, until they are set. You can keep your
finished cookies in an airtight container on the counter for a few days, or put them in the
freezer.
Originally Submitted
3/17/2015
0 Out of 5 from
0 reviews
You can add this Coconut Mango Butter Cookies recipe to your own private DesktopCookbook.
