The Pioneer Womans Coconut Lime Butter Cookies Recipe 35

Steps:

• COOKIES: Preheat the oven to 350°F. Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice and coconut extract, and mix the dough until it comes together. Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely. ICING: Add the powdered sugar, cream of coconut, lemon, and lime zest, milk, coconut extract, salt, egg white, and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

Steps:

• For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.
• Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).
• For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.
• Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife.
• Preheat the oven to 375 degrees F.
• Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.
• Bake the cookies, about 6 minutes. Do not allow the cookies to brown.
• Transfer the cookies from the oven to a wire rack to cool.
• While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like.