31 Days of Cookies . Day 31. Coconut Rectangles

There are so many ways to make cookies, and one of the less common (unless you're a buy-the-cookie-dough-tube-from-the-dairy-case baker) is a sliced cookie.

This recipe is maybe my favorite sliced cookie. (I think I got this one from Martha Stewart, too. The original recipe is for Ice Cream Sandwiches, but I like the cookies just as they are.)

Ingredients:
1 stick (1/2C) butter, room temperature
1/2 C sugar
1/4 t salt
3/4 C all-purpose flour
7 oz (about 2 2/3 C) loosely packed shredded coconut

Beat the butter, sugar and salt with an electric mixer. Mix in the flour, and then the coconut, beating until a dough forms.

Transfer to a piece of waxed paper.

Pat into a rectangular log, about 3 inches wide by 6 inches long.



















































Wrap in the waxed paper and freeze about 30 minutes until firm.

Preheat the oven to 350°.

Slice the log crosswise about 1/4" thick. I have found that using a French Chef knife works great for this task.

Arrange on baking sheets and bake till golden, rotating pan halfway through, for about 20-25 minutes.
Cool completely on the cookie sheet.

Addicting! Enjoy...


 

31 Days of Cookies . Day 24. Peanut Butter Thumbprints

I used to subscribe to Martha Stewart Living Magazine, and one of my favorite things was the very last page where I could find  "Cookie of the Month." Not all of them became favorites, but today's recipe is certainly one that is a hit. I know there are some who don't love peanut butter and jelly, but for the rest of us All-Americans, it's a winning combination. Here's the recipe:

Peanut Butter & Jelly Thumbprints

1 ¼ C flour
½ t baking powder
½ t baking soda
½ t salt
¾ C smooth peanut butter
1 stick butter, softened
1/3 C packed brown sugar
1/3 C granulated sugar, plus more for rolling
1 lg egg
1 t vanilla
½ C raspberry jam

- Preheat oven to 350°.
- Whisk flour, baking powder, baking soda and salt.
- Beat peanut butter and butter with a mixer on medium until smooth.
- Add sugars and beat until pale and fluffy.
- Add egg and vanilla and beat until incorporated.
- Reduce speed to low and add dry ingredients. Mix until combined.
- Scoop level tablespoons of dough and form into balls.

Roll each ball in granulated sugar and put on parchment-lined baking sheet about 2 inches apart.
Bake until cookies are puffy, about 8 minutes.
Remove from oven and make indentations in centers by pressing with the handle of a wooden spoon.

Spoon about ½ teaspoon teaspoon of the jam into each indentation.
Return to oven and bake until edges are golden, 3–5 minutes more.

Cookies can be stored in a single layer for up to 1 week... or eaten immediately!

Birthday Sweet

The Miette cookbook is beyond adorable and I now have my very own copy thanks to my dear friend Christine. Happy Birthday to me! I discovered Miette at the San Francisco Ferry Building circa 2005 and have been in love with their sweet and perfectly girly style ever since. I'm completely looking forward to poring over every single scalloped page of this cookbook. And then I will bake! I think the first thing I'll try is my favorite goodie of theirs: the old fashioned cupcake. What a treat!