In my bang up job of managing to bumble and fumble across several parishes (what you would call a county) I heartily enjoyed myself over the end of my last week. Early morning conference calls have me making myself take a break and walk away for a lunch hour or break at least to run and fetch a seaweed salad and salmon roll now and again.. or hummus from Zeus. Which isn't Phoenicia or Jeremy or Bassam.. but a touch of the old me til I return to them.
So.. mid flirt I stumbled across a recipe for Toasted Coconut Shortbread cookies. (insert angelic choir here)
In a word: yum.
I'll attempt to add some pics from Baking with Buster later.. and I believe I have a few shots of these honeys.
First let me tell you that I don't believe coconut to be the hairy dry shit that some people insist on slapping ontop of perfectly nice coconut cake frosting.
This one is toasted to candied yumminess. Then ground.
Give it a chance. Like the fluffy girl with the cleavage showing. .it might jus suprise you.. in a good way.
I'll admit in advance I suck at usin rolling pins as anything but man defense systems.. so I did the rum ball approach and then flattened out with my fingers. tres yums.
Ok.. without further adieu:
Toasted coconut shortbread
1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender (magic bullet time!) until coarsely ground.
Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.
Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely (see momma, they said COMPLETELY!) (Can be made ahead. Store airtight at room temperature up to 1 week.)
* I couldn’t find unsweetened, so I used sweetened and dialed back the sugar by 2 tablespoons.
** If you’re looking for an excuse to splurge on the good butter, shortbread is it. You will absolutely appreciate the extra flavor as it shows up in this cookie.
~~
So Yeah.. Margaret got mad at me for not givin her a hot cookie. The cold ones were so much better tho.. I hope she'd agree -- even silently.
These were totally lady like.. jus like a lady should be.. sweet, crisp, jus a hint of salt.. a surprising bite of ... well heaven.
They rounded out a weekend of wonderfulness that will be kept for me and me alone (well the parties involved are aware of the wonderfulness.. but tha's a different story)
I am thinkin of adaptin the recipe beeeteeedubs (btw) to use almond and amaretto.. cause you know.. I rock like that. Ask Buster.
So.. mid flirt I stumbled across a recipe for Toasted Coconut Shortbread cookies. (insert angelic choir here)
In a word: yum.
I'll attempt to add some pics from Baking with Buster later.. and I believe I have a few shots of these honeys.
First let me tell you that I don't believe coconut to be the hairy dry shit that some people insist on slapping ontop of perfectly nice coconut cake frosting.
This one is toasted to candied yumminess. Then ground.
Give it a chance. Like the fluffy girl with the cleavage showing. .it might jus suprise you.. in a good way.
I'll admit in advance I suck at usin rolling pins as anything but man defense systems.. so I did the rum ball approach and then flattened out with my fingers. tres yums.
Ok.. without further adieu:
Toasted coconut shortbread
1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender (magic bullet time!) until coarsely ground.
Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.
Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely (see momma, they said COMPLETELY!) (Can be made ahead. Store airtight at room temperature up to 1 week.)
* I couldn’t find unsweetened, so I used sweetened and dialed back the sugar by 2 tablespoons.
** If you’re looking for an excuse to splurge on the good butter, shortbread is it. You will absolutely appreciate the extra flavor as it shows up in this cookie.
~~
So Yeah.. Margaret got mad at me for not givin her a hot cookie. The cold ones were so much better tho.. I hope she'd agree -- even silently.
These were totally lady like.. jus like a lady should be.. sweet, crisp, jus a hint of salt.. a surprising bite of ... well heaven.
They rounded out a weekend of wonderfulness that will be kept for me and me alone (well the parties involved are aware of the wonderfulness.. but tha's a different story)
I am thinkin of adaptin the recipe beeeteeedubs (btw) to use almond and amaretto.. cause you know.. I rock like that. Ask Buster.
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