Coconut-Orange Thumb Print Cookies

Name: Coconut-Orange Thumb Print Cookies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 dozen
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 cup coconut, shredded sweetened, heaping; 10 tablespoons unsalted butter, at room temperature; 1/2 cup sugar; 1/2 cup brown sugar, packed; 1/2 orange, grated zest; 2 cups orange juice, reduced to 1/3 cup, and cooled; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract

Submitted by Busters friend

"Adding this to my holiday cookie trays. Adapted from a recipe in The Seattle Times provided by Lynne Rossetto Kasper. Something wonderful about orange at Christmas. Coconut is always so festive too. The article noted this dough really benefits from resting overnight in the refrigerator so start the day before. Over working this dough seems to make tough cookies - think I'll be using cake flour. Prep time does not include overnight dough chilling."

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Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 4 dozen

ingredients

2 cups all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon baking powder
1 cup coconut, shredded sweetened, heaping
10 tablespoons unsalted butter, at room temperature
¹⁄₂ cup sugar
¹⁄₂ cup brown sugar, packed
¹⁄₂ orange, grated zest
2 cups orange juice, reduced to 1/3 cup, and cooled
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

directions

The day before baking, cook the orange juice down to syrupy consistency. Allow to cool to room temperature.
Sift the flour, salt, baking powder. Whisk the flour mix and coconut in a bowl.
In a large mixing bowl with a standing mixer or using a hand held mixer, beat together the butter, two sugars and the orange zest at medium speed for four minutes, or until pale and fluffy. Do not over mix.
At medium speed, beat in the cooled orange syrup. When the batter is smooth, beat in the whole egg, then the yolk and vanilla.
Use a spatula to fold in the dry ingredients just until blended. Don't over mix — the dough will toughen if over mixed.
Gently gather dough into a ball, wrap with Saran wrap and chill overnight.
The next day preheat the oven to 350 degrees. Cover a large cookie sheet with parchment paper. With a teaspoon, drop the cool cookie dough onto the sheet, separating the cookies by about 2 inches. Use your thumb to indent the center of each one.
Bake 8 to 12 minutes in the middle of the oven, or until the cookies start to brown at the edges and are cooked through. Bake the cookies in several batches and cool them on a rack.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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