Thursday, June 30, 2016

Coconut Lime Sugar Cookies

shared by Patty H. (this is the "summer of the lime."  Our family has been enjoying the taste of coconut and lime in a couple of dessert recipes.)



Ingredients
2¼ cups all purpose flour
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1½ cup sugar, plus ⅓ cup for rolling
2 oz. cream cheese, cut into 8 pieces
½ cup sweetened shredded coconut
1 tsp. finely grated lime zest
6 T. butter, melted and still warm
⅓ cup oil
1 egg
1 T. milk
1 T. lime juice

Frosting:
2 cups powdered sugar
2 T. milk (can add more later if needed to make appropriate consistency)
1 T. light Karo syrup
1 T. lime juice
¼ tsp. coconut extract
additional lime zest, to taste
optional: additional coconut for sprinkling on top of frosting)

Instructions
1.     Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2.     Whisk together flour, coconut, baking soda, baking powder, and salt. Set aside
3.     Put 1½ cups sugar, 1 tsp. lime zest and cream cheese in a bowl.
4.     Place remaining ⅓ cup sugar in a flat dish or pie plate and set aside.
5.     Pour warm butter over sugar and cream cheese and mix together.
6.     Whisk in oil.
7.     Add egg, milk, lime juice and mix until smooth.
8.     Add flour mixture and mix until dough forms.
9.     Using a scoop or spoon, drop dough balls on the reserved sugar to coat, rolling it around into a ball. Place on the baking sheet.
10. Use bottom of drinking glass to flatten dough balls until they are about 2 inches in diameter. (I occasionally dipped bottom of glass in the extra sugar to avoid sticking)
11. Bake11- 13 minutes or until edges are set and just beginning to brown.
12. Cool on baking sheet for 5 minutes and then transfer to wire rack.
13. Mix frosting ingredients to a nice spreading consistency.
14. Frost cooled cookies. You can sprinkle just a little extra coconut on top of the cookies, if desired

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