Best Coconut Butter Glazed Cookies By Freda Recipes

COCONUT COOKIE SLICES (DANISH FEDTEBROD)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients until a dough consistency forms.
• Divide dough into 4 equal portions.
• Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
• Make icing; icing should be ready once cookies are removed from oven.
• Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
• Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
• WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
• Place on cooling rack and let cool. (I let mine cool right on the baking sheet).

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

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 VANILLA GLAZED PECAN COOKIES BY FREDA

Steps:

• 1. Preheat Oven @ 375 degrees. Spray cookie sheet with no stick PAM spray. Mix together Bread mix, Add Butter, Blend with fork or Pastry blender. Mix till coarse crumbly mixture
• 2. Add Flavoring, & egg, Mix well. Stir in Coconut and half an half (or egg-nog,) stir til soft dough forms.
• 3. On Lightly floured surface, pat dough out to 1/2" thickness, cut with 2" round or square, cookie cutter, Place on pam sprayed cookie sheet.
• 4. BAKE; 12-16 min, or til light golden brown. Cool 2-4 min then remove from cookie sheet. Cool another 10 min.
• 5. GLAZE; in a small bowl mix all the glaze ingredients, adding enough milk or nog to desired consistency, Blend until smooth and no lumps. spread glaze over cookies. TOPPING; Immediately sprinkle glazed tops with coconut and pecans. These not only look pretty but these taste wonderful.

COCONUT WASHBOARDS

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours. , Shape into 1-in. balls. Place 2 in. apart on greased baking, sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack to cool completely.

"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.

COCOA COOKIES WITH COCOA GLAZE

Steps:

• Preheat oven to 375°F.
• Sift dry ingredients together and set aside.
• Cream butter and sugar together.
• Add enough boiling water to cocoa to make a paste.
• Beat into butter mixture.
• Stir in milk, cinnamon and vanilla.
• Add flour mixture and stir to make a stiff dough.
• Roll out and cut out cookies.
• Place 2" apart on greased cookie sheet.
• Bake at 375° until lightly browned, about 10-15 minutes.
• Cool completely.
• For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
• Add enough boiling water to cocoa to make a paste.
• Stir cocoa mixture into butter mixture.
• Add vanilla, then powdered sugar.
• If glaze is too thick, add a little more milk.
• Frost cookies when cool.

COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA

Steps:

• 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
• 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
• 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
• 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
• 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!

COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
• Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
• In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
• Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.