Tuesday, December 11, 2012

Cookie Exchange #1 - Sesame Coconut Slice Cookies

I'm a bit of a Christmas cookie fanatic. I love making them - old standards and new recipes. I have a collection of vintage cookbooks that were passed down from my grandmother to my mom and now me (most are from the 50s and 60s, although I do have a few from the 1910s through 1930s). I thought it'd be fun to share a few of the recipes as I'm trying them. This one is a new-to-me recipe, and it was a big hit on many levels. First of all - it's a shortbread-type roll and slice cookie, which makes it easy-peasy, and secondly, it's not an overly sweet cookie which I really dig (especially during the holiday season, when you are inundated with super sweet stuff). This cookie is making it out of my "seasonal" pile and into my year-round cookie file, so I'd definitely call it a winner.

Sesame Coconut Slice Cookies
1 cup butter
3/4 cup sugar
1 1/2 cup all-purpose flour
1 cup flaked coconut
1/2 cup sesame seeds (I buy mine from the bulk bins, so they are considerably cheaper)
1/4 cup finely chopped almonds (again, from the bulk bins, and then I just chop them down finer at home)

First, cream the softened butter and sugar.  Add flour, mix until just combined. 

Stir in coconut, sesame seeds, and almonds.  Chill, in bowl, for 15 minutes.

Divide dough in half.  Shape each have into a 2 inch diameter roll.  Roll up in waxed paper, twisting ends to seal, so that they look like giant Tootsie Rolls.  Refrigerate for a minimum of 2 hours (or overnight is fine too).  Remove waxed paper, cut into 1/4 inch slices and place on ungreased cookie sheets.  Bake for 25 minutes, or until lightly browned, in a preheated 300 degree oven.  Cool for 2 minutes on the sheet, then remove.

And there you have the finished product (each roll made approximately 2 dozen cookies, but they go fast, so you could consider doubling the recipe and keeping the logs on hand in the fridge for a quick holiday snack) - a delicious, not overly sweet cookie with a slight crunch due to the almonds and sesame seeds.

If you give the recipe a try, let me know what you think about it - I'd love to hear your feedback!