As promised, another sugar cookie version. It reminds me of the time we discovered there are several varieties of vanilla extract. My husband actually made four batches of plain, sugar cookies using a different vanilla in each one to see if there would be a noticeable difference. There was and the children, who were small at the time, thought it was great that Dad made so many cookies. None of them went to waste!
Slightly Coconut Sugar Cookies
1 cup butter, unsalted
1 cup granulated sugar
2 eggs, lightly beaten
1/4 cup finely ground toasted coconut
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions
In a bowl, cream the butter and sugar and beat until light and fluffy. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, coconut, baking powder, and salt. Stir flour into butter mixture and mix to combine. Chill dough for at least four hours.
Roll out dough on a lightly floured surface and cut into shapes with cookie cutters. Brush with milk and sprinkle with colored sugar. Place cookies on either a lightly vegetable oil sprayed cookie sheet or line the pan with parchment paper.
Bake in a preheated 350 degree oven for 8-12 minutes or until golden around the edges. Remove from the pan to a wire rack to finish cooling.
Ideas . . .
Brushing the cookies with the milk and decoration before baking saves on icing them later. You can, however, omit that step and ice as usual.
Coconut should be toasted golden and very finely ground so you can cut the cookies evenly.
If you have coconut extract, by all means at a drop or two to your dough.
