Ingredients
Ingredients for Toasted Coconut Sweater Cookie
- 1 c toasted finely shredded coconut
- 313 gr all purpose flour
- 1 t baking powder
- 1 c unsalted butter
- 200 gr granulated sugar
- 1 large egg
- 1 t vanilla extract
- 1/2 t coconut extract
- 1/2 t kosher salt
Directions for Gooey Butter Snowball Cookie
- 580 gr all purpose flour
- 1 T baking powder
- 1 t baking soda
- 1 1/2 t kosher salt
- 1 lb cream cheese, softened
- 4 oz unsalted butter, softened
- 450 gr graulated sugar
- 85 gr corn syrup
- 1/2 vanilla bean, scraped and reserved
- 2 large eggs
- 1 t vanilla extract
- 1 t vanilla bean paste
- 2 cups confectioners sugar, plus extra for serving
Ingredients for Almond Royal Icing:
- 1 lb confectioners' sugar
- 5 T meringue powder
- 1 t kosher salt
- less than 1/2 cup hot water
- 1 t almond extract
Ingredients for Chocolate Butter Cookies:
- 113 gr confectioners' sugar
- 12 oz unsalted butter
- 1 t kosher salt
- 1 t vanilla
- 1 t almond extract
- 1 T espresso powder
- 57 gr cocoa powder
- 312 gr all purpose flour
Directions for Toasted Coconut Sweater Cookie:
- 350-degree oven
- Beat butter, sugar, extracts and salt until smooth.
- Add eggs one at a time until incorporated.
- Mix in coconut until combined.
- Add flour and baking powder and bring together, just until combined.
- Divide wrap and chill.
- Roll to 1/4" thick and cut desired shapes.
- Bake on parchment spaced about 1” apart for about 10 minutes or until edges are beginning to golden.
Directions for Gooey Butter Snnowball Cookie
- 325-degree oven
- With the paddle attachment cream, cream cheese, butter, sugar, corn syrup, baking powder, soda, vanilla seeds and extract, and salt.
- Add the eggs and beat until well combined.
- Add the flour and mix on medium-low speed until just combined.
- Line a rimmed baking sheet with parchment paper.
- Scoop the dough into 2-inch balls then roll in confectioners' sugar before placing them 2 inches apart on the baking sheet.
- Bake the cookies until they spread and puff slightly, 12 to 15 minutes.
- Remove the cookies from the oven and cool 5 minutes before transferring the parchment paper with the cookies to a wire rack to cool completely.
Directions for Almond Royal Icing:
- Combine all ingredients in a mixing bowl (except extract) fitted with whisk attachment.
- Whip about 7 minutes until smooth fluffy and opaque.
- Add water teaspoon at a time too thin to desired consistency.
- If too thin, try whipping longer or adding powdered sugar tablespoon by tablespoon.
- Flavor as desired.
Directions for Chocolate Butter Cookie:
- 325-degree oven.
- Cream together butter, sugar, salt, vanilla, almond extract and espresso powder
- Add dry ingredients and combine until incorporated.
- Divide in half and wrap disks in parchment. Chill before rolling/ shaping cookies.
- Line a baking sheet with a Silpat baking mat or parchment paper.
- Roll dough into 1/4-inch-thick and cut out desired shapes. Place on baking sheet. Bake until done, 8 to 10 minutes. Remove baking sheet from oven and let cookies cool.