These cookies are amazing! Not only are they easy to make but what we do around the holidays is make a huge batch and then just freeze them without icing them. That way when we have a party to go to or have people over we can just get some out, let them come to room temperature, and then frost them. The secret ingredient in this recipe that makes it is the coconut extract! The original recipe calls for almond extract, but I am not a huge fan of almond flavoring, so coconut was the substitute but feel free to use almond instead.
This week we got our family pictures done by some of our friends, Mark and Kendra, who were also the ones who did our engagement pictures! Needless to say it was very fun and I cannot wait to see how our family grows each year. My oldest sister Missy is 6 weeks pregnant with her second child so next year there will be not only another baby, but another son-in-law as well!
Makes about 30 cookies
for the cookies:
1 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp. vanilla extract
1 tsp. coconut extract
3 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
-In a large bowl, beat the butter and sugar on medium speed with an electric mixer until fluffy. Beat in the eggs, vanilla, and coconut extract until combined
-In a medium bowl, combine the flour, baking powder and salt. Gradually add to the sugar mixture, beating until smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
-Preheat the oven to 350 degrees and line two cookie sheets with parchment paper
-On a floured surface, roll out the dough to about 1/4 inch thickness. Press the dough with the cookie cutter until it goes all the way through but do not pull the cookie out yet. The trick I use is to put it back in the freezer for about 7-10 minutes so the dough can harden, that way the dough does not break when putting them on the cookie sheet.
-Remove from the freezer and place cookies 2 inches apart on the cookie sheet. tip: when removing the cut cookies from the dough, flour a metal spatula on both sides and use this to remove the cookies instead of your hands.
-Bake for 9-10 minutes or until the edges are lightly browned. Let the cookies cool for 2 minutes on the cookie sheet before removing and letting cool on racks.
Do not make until right before you ice the cookies or else it gets to hard and is to lumpy to use
for the icing:
1/2 cup cold water
3 Tbs. meringue powder
3 cups confectioners sugar
food coloring, optional
-In a medium bowl combine water and meringue powder; whisk until foamy. Whisk in confectioners sugar until smooth. Add food coloring, if desired. Use immediately.
tip: If you are going to pipe anything on your cookies in a different color, set about 1/4 cup aside and add enough confectioners sugar to make it so thick that it all lumps inside the whisk. This way when you go to pipe it onto the cookie it will not spread.