- Active Time 15m
- Total Time 3h 25m
Makes about 60 cookies, 2 per serving
Two tropical flavors combine to add both taste and texture to these crisp wafers. Serve them for tea, with an iced drink, or alongside gelato or sorbet.
- 1/2 cup butter or margarine, softened
- One 3-ounce package cream cheese, softened
- 1 1/2 cups sifted powdered sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon finely shredded orange peel
- 1/4 teaspoon coconut extract
- 2 1/2 cups all-purpose flour
- 1/2 to 3/4 cup toasted coconut
In a large mixing bowl, beat the butter or margarine and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar, baking soda and salt; beat till combined. Beat in the egg, milk, orange peel and coconut extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half. If necessary, cover and chill for 1 hour, or till dough can be shaped into rolls. Shape each half into an 8-inch long roll. Roll in toasted coconut to coat all sides. Wrap each roll in waxed paper or plastic wrap. Chill for 2 hours, or till firm.
Cut the dough into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 7-9 minutes, or till lightly browned. Remove cookies and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
100 calories; 4g total fat; 16mg cholesterol; 38mg sodium; 14g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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