Alright, I guess I can't stare at her all day she does need to sleep and I need to maintain some level of productivity. In my last post (which feels like ages ago) I did mention I baked a lot of cookies. Cookies I planned to put out for the guests that would be stopping by. Of course I mostly forgot to put these cookies out for most people but somehow they still got eaten.
Hawaiian Wedding Cookies
(adapted from Cuisine at Home - Holiday Cookies)
- 1/2 cup unsalted butter, softened
- 1/2 cup confectioners sugar
- 1/2 tsp salt
- zest from 1/2 lime
- 1 cup unbleached all purpose flour
- 1/2 cup macadamia nuts, finely chopped
- 1/2 cup blended sweetened and unsweetened coconut, toasted
- juice from 1/2 lime
- 1/2 tsp pure vanilla extract
- confectioners sugar for dusting.
1) Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
2) In a large bowl mix together butter, sugar, salt and lime zest until well combined with a spatula or wooden spoon. You can also use a mixer.
3) Add nuts, coconut, flour, lime juice and vanilla and mix with a spoon until incorporated.
4) Shape the dough into round balls using a small cookie scoop. Bake about 15-18 minutes, bottoms will be golden. Let cool on pan a few minutes.
5) While the cookies are still warm, roll in the confectioners sugar or simply dust using a sifter. Let them cool completely and dust again. Store in airtight containers, can also be frozen for a month.
These cookies are actually supposed to remain more round but I put the freshly toasted coconut onto the mix which melted the butter hence flattening the cookie. I suggest making sure the coconut has cooled if you want the more rounded ball look to your cookie.
MEG's RATING : D-EEEEE-LICIOUS!