Tropical Checkerboards

"BEAUTIFUL crisp sugar cookies with a twist"
 
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photo by a food.com user photo by a food.com user
Ready In:
5hrs
Ingredients:
13
Yields:
48 cookies
Serves:
1
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ingredients

  • 34 cup butter
  • 1 cup sugar
  • 12 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 14 teaspoon salt
  • 12 teaspoon almond extract
  • orange food coloring
  • 12 teaspoon coconut extract
  • yellow food coloring
  • 13 cup coconut
  • 13 cup macadamia nuts, finely chopped
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directions

  • beat butter 30 seconds.
  • beat in sugar, baking powder and salt.
  • beat in egg and vanilla, beat in flour.
  • divide dough in half.
  • knead almond extract and orange food color in half. knead coconut extract and yellow food color in other half.
  • shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide. wrap each log in wax paper. chill 1 hour.
  • cut each log length wise into 4 slices.
  • alternating colors stack slices to form 2 four layor logs. press together to seal with wax paper. chill for 1 hour.
  • place logs on cutting surface with solid color facing up. using a sharp knife cut each log lengthwise four times. stack four slices of dough making a checkerboard.
  • Combine coconut and nuts, roll logs in mixture. chill for 1-2 hours.
  • preheat oven to 375.
  • slice logs 1/4 inch thick. place 2 inches apart on ungreased cookie sheet.
  • bake 10-12 minutes.
  • transfer to wire rack.

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