Best Coconut Butter Glazed Cookies By Freda Recipes

LORETTA LYNNS COCONUT THUMBPRINT COOKIES BY FREDA

Steps:

• 1. Preheat Oven @ 375 Grease baking sheet. Cream Butter with sugar, egg yolk (only yolk please) and vanilla til creamy.
• 2. Combine Flour with salt and baking powder. Add to Creamed Mixture. Blend well.
• 3. Beat the egg whites, until frothy. Form dough into 1 inch balls. Dip balls into egg whites, then roll into coconut. Place on cookie sheet make shallow depression in center with thumb. Spoon 1/2 tsp preserves into each.
• 4. Bake @ 375 for 8-10 min or till coconut begins to brown. Makes 2 dozen cookies. From Loretta Lynn's recipes.

"COCONUT WASHBOARDS" BY FREDA

Steps:

• 1. preheat oven 375 adjust oven racks into 3rds.
• 2. Sift together 1st 4 ingredients, set aside.
• 3. Cream Butter, Beat in Vanilla ADD Brn Sgr. and beat well. ADD egg, & water, the mixture will appear curdled, that's ok.
• 4. On low speed, gradually blend dry ingredients. beat only til combined. stir in coconut.
• 5. cut a piece of wax paper to fit the cookie sheet. Use heaping teaspoon of the dough for each cookie. (remember these are large) place them close to each other on the wax paper, forming 24 mounds. Slide cookie sheet under wax paper, transfer to freezer or refer to chill until fir enough to handle. NOTE:(if in freezer watch carefully they should not be frozen solid)
• 6. tip: cut alluminum foil to fit cookie sheet. have some flour ready to flour hands, and a fork.
• 7. Flour your hands, pick up a mound, and roll it between your palms, into a sausage shape about 3" long. Place on foil, continue shapping remaining mounds of dough, placing 3" apart. (NO CLOSER)
• 8. flour your finger tips with one hand, and with finger tips flatten each sausage-shaped roll until they are 1/4" thick, 3 1/2" long by 2" wide.
• 9. Now to form the traditional ridges, that gibe these cookies their name: dip a fork into the flour & press the back of the tines, forming deep indentations. Since the cookies are so large it will be necessary to press the fork 4 times.once for each quarter of the cookie surface. the ridges should be parrallel, and go lengthwise with the cookie.
• 10. Slide cookie sheet under the foil. BAKE cookies 12 min. reversing the sheets top to bottom, and turning front to back, once, to insure even browning, now bake til golden brown all over. (DO NOT UNDERBAKE) if only using a single baking sheet at a tme, use the high rack.
• 11. Let cookies stand in pcookie sheet 3-5 min before removing with wide metal spatula transfer to cooling rack. . . . baking approx 20 min total time. Makes 24, X-LARGE COOKIES.

SANTAS WHISKERS COOKIES BY FREDA

Steps:

• Preheat Oven @ 375 degrees. Beat Butter with electric mixer til light and fluffy about 30 sec. Add 1/2 the Flour, th sugar, Milk, and flavoring. Beat til blended well.
• Stir in remaining Flour. Stir in Cherries, and nuts. SHAPE; into 8" rolls. Pour coconut into long pan, Roll this 8" roll into coconut. Coat well. Wrap in wax paper; Chill in refer 2-24 hrs.
• CUT into 1/4" slices, Place on ungreased cookie sheet.
• BAKE; 375 10-12 min. until edges are golden in color. COOL, cookies on wire rack, should make about 5 dozen cookies. OPTION: drizzle with glaze of your choice. . . in zig zag shape on tops of cookies, for an impressive look.
• GLAZE: Mix all ingrediens till smooth consistency, Pour into Plastic Zip-lock bag. ( I place Plastic Zip Lock bag over Cup, or glass with sides folded over the cup. Fill plastic bag with Glaze)Remove air, an Zip shut. Cut a tiny small corner to use to drizzle over your cookies. Drizzle in a ZIG ZAG motion. Have fun & enjoy

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT BUTTER GLAZED COOKIES BY FREDA

Steps:

• Preheat Oven @ 350 degrees in Large Bowl, beat butter with sugar until fluffy; Stir in egg, flavoring. in seperate bowl blend together dry ingredients flour, stir in coconut, cornstarch, soda, and stir into butter mixture, 1/2 at a time.
• Divide batter in 1/2, flatten into (2)disks and wrap in plastic wrap and place in refer to chill till firm, about 30 min.
• Between floured wax paper, roll out dough to 1/4 " thick.Use 2 1/2" cookie cutter cut out cookies, re-roll scraps, Place 1"-2" apart on parchment paper lined baking sheet. Place in freezer 15 Min. until firm, *BEFORE* Baking.
• Bake 10-12 min. till cookies are firm & edges are golden brown. Cool 2 Min, then Transfer to racks to cool
• GLAZE; in small bowl, Whisk together all glaze Ingredients, Spread a scant tsp over each cookie and let harden. OPTION; after glazing each cookie, sprinkle with toasted coconut.