From Michigan to California and all the points in between, these cookies can be baked ahead of time, popped into the freezer, then packed for your next road trip. (You will probably need to bake a double batch so you can eat half while freezing the rest). Any cookie cutter will work to achieve the coconutty sweetness packed in every bite.
Ingredients: 1 cup unsalted butter, softened, 1 cup brown sugar, packed, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 1/2 cups all-purpose flour, sifted, 1 teaspoon baking powder, pinch of salt, sweetened finely shredded coconut, raw (or granulated) sugar.
Instructions: In a large mixing bowl, cream together butter and brown sugar. Mix in eggs, vanilla and almond extract. Mix flour with baking powder and salt; add to batter and mix well. Cover and refrigerate at least an hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
Roll dough evenly on lightly floured surface and cut out shapes with cookie cutter dipped in flour. Arrange on baking sheets at least an inch apart. Top cookies with shredded coconut, pressing down lightly; sprinkle sugar generously over each cookie.
Bake 10-12 minutes until lightly browned around edges. Carefully remove cookies to wire racks to cool completely.
Makes 2-3 dozen cookies.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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