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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures. Ingredients:
3 ounces cream cheese, softened |
1/3 cup white sugar |
1 teaspoon vanilla extract |
1 cup flaked coconut |
1/2 cup finely chopped walnuts |
1/3 cup butter |
1 1/2 cups all-purpose flour |
1 cup white sugar |
1/4 cup dutch process cocoa powder |
1 egg |
3 tablespoons milk |
1/2 teaspoon baking soda |
Directions:
1. To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
2. To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
3. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
4. Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
5. Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
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