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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 42 |
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My grandma always used to bake her holiday cookies with coconut, and these crisp homemade treats remind me of her. Theyâre a fun, simple twist on sugar cookie cutouts. âLiz Delia, Oswego, New York Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
3 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 package (11 ounces) kraft caramel bits |
2 tablespoons water |
1 cup flaked coconut, toasted |
Directions:
1. Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
3. Roll one portion of dough to 1/8-in. thickness on a lightly floured surface. Cut with a floured 3-in. star-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Repeat with remaining dough.
4. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool completely.
5. Melt caramel bits and water in a microwave; stir until smooth. Working with a few cookies at a time, spread caramel over cookies and immediately sprinkle with coconut. Let stand until set. Yield: 3-1/2 dozen.
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