{"id":3689,"date":"2022-11-11T02:36:00","date_gmt":"2022-11-11T02:36:00","guid":{"rendered":"https:\/\/www.womansconed.com\/?p=3689"},"modified":"2023-02-21T02:38:24","modified_gmt":"2023-02-21T02:38:24","slug":"cookie-of-the-month-slicing-a-coconut-cookie","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=3689","title":{"rendered":"Cookie of the month: Slicing a coconut cookie"},"content":{"rendered":"\n
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This year I got the jump on holiday cookie baking in November. This wasn\u2019t just me working early for cookie\u2019s sake. I had a deadline in mid-November for a column I was writing on slice-and-bake cookies for Kansas Country Living, so by late October\/early November, I was making cookie doughs and freezing them to get the ball rolling.<\/p>\n\n\n\n

I made some of the my favorites for the column, but over the year, I had noodled around the Internet and discovered a couple of new ones to consider, just for my own testing and tasting.<\/p>\n\n\n\n

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Coconut anything always draws my eye, so when I saw a recipe for Slice & Bake Coconut Shortbread Cookies from Taste of Home (recipe: https:\/\/www<\/a>.tasteofhome.com\/recipes\/slice-bake-coconut-shortbread-cookies\/<\/a> ) The thought of buttery, sugar-y coconut cookies kept re-entering my mind.\u00a0<\/p>\n\n\n\n

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So, after my deadline, and just for myself, I decided to whip up these simple cookies to see if they met my expectations. They started with creaming the butter (lots of butter) and sugar (I also added a pinch of salt), then adding vanilla and then gradually adding flour. Then a generous amount of coconut (one cup) is stirred in).<\/p>\n\n\n\n

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Instead of shaping the dough into a log, the dough is shaped into a long-ish, well, brick. I wanted my sides to be semi-even, so I used a long bread loaf pan to form the dough.<\/p>\n\n\n\n

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I wouldn\u2019t get to baking the cookies for a couple of days, so the dough was chilled for that extensive time period.<\/p>\n\n\n\n

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On baking day (after a tiring day of work, there\u2019s not much else that can make you feel better than baking cookies to just bake cookies), I sliced the coconut cookie brink into 1\/4-inch cookies.\u00a0<\/p>\n\n\n\n

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I laid the cookie slices out on a parchment-lined cookie sheet. Some I trimmed if their corners were a little oddly shaped.\u00a0<\/p>\n\n\n\n

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Intent on making these pre-holiday cookies a little more festive, I topped them with a little sparkling sugar and some holly-and-berry sprinkles.<\/p>\n\n\n\n

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The cookies spread a little in the baking process (but they had a similar appearance in the recipe), but still came out like delicate little buttery planks with the scent of vanilla, butter and coconut. They were tender, slightly crispy-edged and just faintly sweet, with that nutty coconut adding just the right amount of taste and a little bit of texture. They were the perfect shape to dip into tea or coffee. I had a feeling these would come my way again. And the slicing and baking for the season would continue\u2026<\/p>\n\n\n\n

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Slice & Bake Coconut Shortbread Cookies<\/a><\/blockquote>