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)
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)
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!
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