Danish Butter Cookies-Coconut Flavored

Now, my friends and readers started inquiring me about my frequent blogposts these days. That's so sweet of them. :) There's nothing special about these days other than that I'm here at my mom's place and have lots of spare time to blog.. I was not active since a few months because of some personal problems. My family had to go through some tough times when I started staying away from blogs or other social networking sites. By the grace of God ,all is well now and back to normal lives. But I hate fb for the good now ,  unlike before. So I get to spend a lot of time  with family and kids these days.

Coming to the recipe, this is the best cookie I've ever baked. It's crunchy, buttery, coconutty and wat more. I 'm sure  kids as well as elders would love this so much. 

Ingredients:

Courtesy: Dodol Mochi

100 g cake flour* – sifted once

10 g cornstarch *– sifted once

20 g Dessicated coconut

75 g unsalted butter – softened at room temperature

50 g powdered sugar – sifted once

¼ tsp vanilla extract

* Check here for conversions

Method:

1.Mix flour, cornflour and coconut nicely and keep aside.

2.Beat butter and sugar on high speed till pale and fluffy. Add vanilla essence to it.

3.Fold the flour mix into the buttercream in two or three batches,using a wooden spatula  till a dough has formed. Don't overwork the dough as you may get tough cookies at the end.

4.Wrap the dough up in plastic film, then let it chill and rest in the fridge for about 30 minutes.

5.Remove the dough from the fridge. Then, scoop out a small dough for each cookie and roll it into a ball. Place the shaped cookie dough on parchment-lined baking sheet(s), leaving about 4 centimeters apart in between the cookies. The dough will spread during baking. Repeat till the dough is used up.

6.First, bake at 160°C for about 10-15 minutes. After that, turn off the oven and leave the cookies inside, with the oven door shut, for about 10 minutes.

1. * Since I tripled the recipe, I got more cookies. For my subsequent batches (after the first round of baking), they required less time to bake as the cookies seemed to brown faster in the seemingly hotter oven. Well, just monitor the oven closely while the cookies bake. *

Remove the cookies from the oven, and transfer them to cooling rack(s) to let cool completely before serving and/or storing in airtight container(s).

Linking this toCutchii Kitchen

http://feedproxy.google.com/~r/simplysensationalfood/kLCS/~3/h-wF5h2eFnw/announcing-event-lets-cook-with-coconut.html