Apricot & Coconut Icebox Cookies
I found this recipe in a magazine somewhere and thought they looked like a perfect addition to my Christmas cookie "to do" list...I can't remember which magazine it's from but I do remember sneakily tearing it out of the dental office reading material as several unsuspecting patients waited for their turn in the chair...I can't help myself, I am one of "those" people! I think you might turn a blind eye to my wicked ways, once you try these crisp, chewy little slices of joy!
First, you will need 3/4 cup of unsalted, softened butter...
Using a stand mixer or hand beaters, cream the butter...
and add in 1 cup of granulated sugar and continue beating until light and fluffy.
Next, beat in 1 whole egg, scraping down the sides of the bowl when necessary.
In a separate bowl, combine 2 cups of all purpose flour,
...1/2 tsp. of salt and 1& 1/2 tsp's of baking powder...mixing with a fork until all combined.
Add flour to the butter mixture...you will have to work the flour in with your hands until a ball of dough starts to form...do not work too much as you still need to add the coconut, apricots and almonds.
Next, add in 1 & 2/3 of a cup of sweetened, coconut...
...a 1/2 cup of chopped dried apricots,
..and a 1/2 cup of coarsely chopped dry roasted, unsalted almonds.
Again, work the last ingredients into the cookie dough using your hands...the recipe says you can stir it in but unless they were using a cement mixer, I had to get in there with my mitts...not literally "mitts"...that could definitely cause a hair ball of wool in your cookies!
Turn the dough out onto a piece of waxed paper...
...and divide it into four fairly even pieces.
Roll each piece into a log and wrap in waxed paper,
and store in the fridge for about one hour.
Remove from fridge and slice each log into about a 1/3 of an inch slices.
Spread slices out on to a parchment lined baking sheet and bake in a preheated 350 degree oven...
...for about 8-10 minutes or until the edges are golden brown. Remove from oven and let sit on the baking pan for approximately 5 minutes before removing cookies to wire cooking racks.
The chewy fruit, crunchy almonds and coconut in these cookies not only makes a fantastic combination with a nice hot cup of tea but it makes me proud of my stealthy, recipe card thieving skills!
Apricot & Coconut Icebox Cookies
3/4 cup of unsalted butter, softened
1 cup of granulated sugar
1 whole egg
2 cups of all purpose flour
1 & 1/2 tsp's baking powder
1/2 tsp. salt
1 & 2/3 cup of sweetened coconut
1/2 cup of chopped, dry roasted, unsalted almonds
1/2 cup chopped dried apricots
1. Preheat oven to 350 degrees.
2. In a stand mixer, cream the butter then add the sugar...beat until light and fluffy.
3. Add in the egg and continue to beat until combined.
4. Next, in a separate bowl, combine the flour, salt and baking powder stirring with a fork until thoroughly mixed together.
5. Add the flour to the butter mixture then work together with your hands until a ball starts to form...add in the coconut, almonds and apricots, again working together with hands until all combined taking care not to overwork dough too much.
6. Divide dough into 4 pieces and roll each piece into a log...wrap logs in waxed paper and store in fridge for about 1 hour.
7. Remove from fridge and slice each log into 1/3 inch slices...spread slices on to a parchment lined baking sheet.
8. Bake in the preheated 350 degree oven for about 8-10 minutes or until edges are golden brown.
9. Place cookies on wire cooling racks.
* Store in an airtight container...makes about 4 dozen cookies.
* Original recipe published by Chatelaine Magazine 12/1/2008 (the only adaption I made was to add 1 & 2/3 cups of coconut vs 2 cups they called for).