Perfect cookies for a weekend in March! You can either bake them this weekend, or refrigerate or freeze the cookie dough for a few weeks and bake the cookies for Easter! Thaw frozen cookie dough overnight in the refrigerator before baking.
Chocolate-Striped, Cream-Filled Cookies with Coconut
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vanilla icing
1 cup semi-sweet chocolate morsels
1/3 cup shredded coconut
Preheat the oven to 350°F. Coat 2 large baking sheets with
parchment paper.
In a large mixing bowl, beat together the butter and sugar
until light and fluffy. Scrape down the sides of the mixing bowl. Beat in the egg.
Beat in the vanilla and almond extracts. In a small bowl, combine the flour,
baking powder and salt. Mix well with a fork. Beat the flour mixture into the
butter mixture until blended.
Drop batter by rounded teaspoons onto prepared baking sheets,
about 2 inches apart. Bake for 10 to 12 minutes, until just starting to brown
around the edges. Cool on baking sheets for 1 minute before transferring to wire
racks to cool completely.
When cookies are cool, spread icing between two cookies.
Melt the chocolate in the microwave (in 30 second intervals)
or in a bowl over simmering water. Drizzle stripes of chocolate down each
cookie sandwich (either with a spoon or transfer melted chocolate to a pastry
bag fitted with a flat tip). While the
chocolate is still warm, sprinkle the stripes with coconut.
Makes 18 cookie sandwiches
Photo: Jeroen van Oostrom
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