Friday, August 31, 2007

Coconut Lime Shortbread Stars


2 sticks of butter, softened
1 c superfine sugar*
1 egg + 1 egg yolk
1 tsp vanilla
1 tsp lime zest
2 & 1/2 c all purpose flour
1/2 tsp salt
1 c toasted sweetened coconut + 1 c for dusting*

*you can make superfine sugar by putting it in a food processor for 30 seconds. To make toasted coconut, spread coconut on baking sheet and bake for 5 mins at 350.

Ingredients For glaze:

1 cup sugar
6-8 tsp key lime juice (you can use regular lime juice but key lime juice yields the best flavor).
1-2 tsp water


In a separate bowl, mix flour and salt. In an electric mixer, cream together butter and sugar. Add egg, vanilla, and lime zest. On low speed, slowly add dry ingredients.
Add toasted coconut and mix throughly.
Refrigerate dough for a few hours until firm, or put in freezer for about 1 hr.

Roll dough to 1/8 inch thick. Make cookie cutouts and place on baking sheet. Knead together dough scraps and repeat.
Bake at 375 for 5-7 mins.

As cookies cool, make glaze:
In a small saucepan, stir together water, lime juice, and sugar. Stir over low heat until it reaches a syrup-like consistency.
Allow to cool for 10 mins.
Put remaining coconut in pie pan.
Dip cookies face down in glaze then press into coconut.

Thursday, August 30, 2007

Honey Cashew Milk Chocolate Chip Cookies


2 cups + 2 Tablespoons all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 sticks of butter, melted and cooled to about room temperature
1 egg + 1 yolk
1 cup brown sugar
1/3 cup granulated sugar
1/4 cup honey
1/3 c cashew butter
1 and 1/2 cups of milk chocolate chips
1 tsp vanilla extract
*3/4 cup of toasted chopped cashew nuts

*grind nuts in a food processor and spread on cookie sheet. bake for 3-4 mins at 325 degrees, or until slightly browned and fragrant


Preheat oven to 325.
Mix together flour, baking soda, and salt. Cream butter and sugars together in an electric mixer. Add egg, honey, cashew butter and vanilla extract. Slowly add flour mixture.
Add milk chocolate chips and cashews.
Using small ice cream scoop or 2 spoons, spoon dough balls on ungreased cookie sheets. (cookie sheet covered in parchment paper works best). Place on middle and top rack of oven and bake for 15 mins.