Everybody loves chocolates. It's the happy hormone that makes us feel good. I remember when I'm sad or depressed, I usually eat a lot of sweet pastries. Every Sunday, my nieces and nephews visit me at my house. Usually, I prepare a lot of cookies and cakes since they love it. Last Sunday, when they visited me, I cooked Coconut Butter Cookies for them. I learned this recipe from Gale Grand, a famous American chef. I love this recipe because it's easy and delicious. In fact, it's even yummier than
Polipetti in Salsa di Pomodoro.
Ingredients:
1 cup (2 sticks) butter, room temperature
1/2 cup sugar
1/2 teaspoon dark rum
1/4 teaspoon vanilla extract
3/4 cup unsweetened coconut, toasted
Scant 2 cups flour
1/4 teaspoon salt
The first thing you have to do is whip the butter in a mixer until it's fluffy and light. Then put the sugar next and whip it continuously. Place the rum and vanilla next and mix it. Next, place the coconut, flour, and salt. Don't forget to add butter mixture and mix them until it's fully blended. The next step is to get a small sheet pan and butter it, preferably 9 x 12 inch. Insert the plastic on all it's sides. The next step is to spread evenly the dough in the pan, cover it and let it freeze. After that cut the
frozen dough into two-inch strips and roll it in flour. Then wrap and freeze it again. Afterwards, cut it into 1/8-inch bars and put on a parchment. Then you're ready to bake it for thirty minutes at 250 degrees Fahrenheit. If it's crispy already, it's ready to serve.
