Tuesday, October 5, 2010

No-Roll Coconut Sugar Cookies (Recipe Included)

I have been making cookies for an order for a friend. She is working on an awesome project called Evenings in Quarantine: The Zombie Opera. Check it out here.

I tried this new recipe for a yummy no-roll sugar cookies. I made them a few nights ago. I used the regular size cookie scooper that I usually use. Unfortunately, the cookies were much too large and all ran together on the cookie sheet. The ladies in my playgroup got to enjoy these tasty, but not too attractive cookies yesterday morning at playgroup. I made them with a smaller size scoop last night, and they were just right. I am not a huge fan of the sugar cookies that you roll out and cut out with cookie cutters. I just think they are kinda boring. I thought these sounded interesting because they had coconut in them which adds a nice texture. You can't really taste the coconut, but you can definitely tell that there is coconut in them from the texture. I loved them, and it seems as though everyone who has had one has loved them too. I scooped them with a cookie scoop, then rolled them into a nice, smooth ball. After that, I dipped a glass in sugar and pressed the cookie flat. You could use colored sugar for the holidays if you like. You could use coarse sugar for added texture. You can easily tint your own sugar whatever color you like as well. Just pour some sugar into a bowl. I prefer to do this with coarse sugar. Add as much gel food coloring as you like in whatever color that you like. Just rub the sugar and gel coloring together between your palms. I always use food safe gloves to do this.

The word cookie comes from the Dutch word koekje or (informal) koekie which means little cake. Cookies seem to have been around for as long as baking has been documented. This is most likely due to the fact that they travel very well. However, they were usually not sweet enough to be considered cookies by today's standards. Cookies appear to have originated in Persia in the 7th Century AD. This was shortly after the use of sugar became common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society in Europe. You could find them as part of royal cuisine and being sold by street vendors.

No-Roll Coconut Sugar Cookies
1 cups sugar
1 cups butter, softened
1/2 cup flaked coconut
1/2 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Heat oven to 350 degrees. Beat sugar, butter, coconut, and vanilla until well combined. Add flour, soda, and salt. Stir together. Scoop with cookie scoop, then roll into even ball. Place 3 inches apart on ungreased sheet. Use a measuring cup or the bottom of a glass to flatten each cookie. I press the bottom of the glass into the dough first to make it sticky, then dip it in sugar before flattening each cookie slightly. Bake for about 8-10 minutes or until edges are golden. Let them cool slightly on pan, then remove to wire rack.

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