tropical cookies!!
So for my birthday, I asked for a few cookbooks.. and...I got them!!! :) thank you to those that are contributing to my baking addiction. :D This one particular book "Milk and Cookies" is from this girl that has a bakery in NYC with the same name.
I've never been, but on my next trip, I'll make sure to stop by. I browsed through the recipes and came across these Tropical Cookies. mmmm. I love tropical fruit. so, I figured, these will probably be delicious! It started out with a sugar cookie base and then you add all the fruit in. I brought them to work too and again, they were gone in a sec and told they were delicious. Now, I can't decided whether a) people are just trying to be nice and tell me everything I make is delicious or b) people at work are mostly guys and guys eat everything or c) both the above or d) maybe they really truly just like it. I'm just happy I have guinea pigs at work that are willing to try my stuff. :D I thought these cookies were a bit on the sweet side, because it was a sugar cookie base and the fruits are all already sweetened. So perhaps a bit less sugar and use all unsweetened coconut for me next time!
This sugar cookie dough is pretty versatile. You can probably stir in just about anything and make different versions of the same cookie!! The recipe says it yields 2 dozen cookies, but I made good sized cookies and I got about 4 dozen...or more!
Sugar Cookie Base Dough
-3 Cups all purpose flour
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-1/4 teaspoon cream of tartar
-1 1/2 cups unsalted butter at room temperature
-1 1/4 cups superfine sugar
-2 large egg yolks, room temperature
-2 teaspoons pure vanilla extract
-2 tablespoons milk
-1/2 cup granulated sugar
Directions
Combine the flour, salt, baking soda and cream of tartar in the mixing bowl. Set aside.
Beat butter with paddle attachment on low speed. Increase speed to medium and beat for about 3 minutes, or until very light and smooth.
Add the superfine sugar, 1/4 cup at a time. When all of the sugar has been added, beat for 2 minutes.
Add the egg yolks one at a time, scraping down the sides of the bowl if necessary. Add the vanilla and continue to beat for 1 minute.
With the motor running, add half of the flour mixture, followed by the milk. When blended, add the remaining flour and beat to just barely blend.
While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
Lightly flour a clean flat work surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be sure that all of the ingredients are just blended together.
*if you just want to use the sugar dough. form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least an hour (up to 3 days) or until firm.
For the tropical cookie version, you'll need an additional:
-2 cups coarsely chopped candied papaya
-2 cups coarsely chopped candied pineapples
-1 cup shredded sweetened coconut
-1/2 cup shredded unsweetened coconut
*I actually didn't find any papaya, even at a specialty store, so I bought dried mango instead and worked just as well!!
Mix the dried fruits and sweetened coconut into the dough with your hands.
Using a tablespoon or small ice cream scoop, make mounds of dough. Roll the dough into balls about 1.5 inches in diameter. Using the palm of your hand, gently flatten each ball to make a puck like shape about 2 inches in diameter. Roll each cookie into the unsweetened coconut to coat completely and place them, about 2 inches apart, on the parchment lined baking sheets.
Preheat the oven to 350 degrees. Bake cookies for about 10 minutes, or until just barely brown around the edges. Transfer cookies to wire racks to cool with spatula. Store airtight, at room temperature for up to a week.
Sorry, I'm not sure how to fix these photos to make them flow! bah! any suggestions? perhaps I need to go to a new blog site that has more options for photos? Or I would like to start a website! :) soon!!
So for my birthday, I asked for a few cookbooks.. and...I got them!!! :) thank you to those that are contributing to my baking addiction. :D This one particular book "Milk and Cookies" is from this girl that has a bakery in NYC with the same name.
I've never been, but on my next trip, I'll make sure to stop by. I browsed through the recipes and came across these Tropical Cookies. mmmm. I love tropical fruit. so, I figured, these will probably be delicious! It started out with a sugar cookie base and then you add all the fruit in. I brought them to work too and again, they were gone in a sec and told they were delicious. Now, I can't decided whether a) people are just trying to be nice and tell me everything I make is delicious or b) people at work are mostly guys and guys eat everything or c) both the above or d) maybe they really truly just like it. I'm just happy I have guinea pigs at work that are willing to try my stuff. :D I thought these cookies were a bit on the sweet side, because it was a sugar cookie base and the fruits are all already sweetened. So perhaps a bit less sugar and use all unsweetened coconut for me next time!
This sugar cookie dough is pretty versatile. You can probably stir in just about anything and make different versions of the same cookie!! The recipe says it yields 2 dozen cookies, but I made good sized cookies and I got about 4 dozen...or more!
Sugar Cookie Base Dough
-3 Cups all purpose flour
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-1/4 teaspoon cream of tartar
-1 1/2 cups unsalted butter at room temperature
-1 1/4 cups superfine sugar
-2 large egg yolks, room temperature
-2 teaspoons pure vanilla extract
-2 tablespoons milk
-1/2 cup granulated sugar
Directions
Combine the flour, salt, baking soda and cream of tartar in the mixing bowl. Set aside.
Beat butter with paddle attachment on low speed. Increase speed to medium and beat for about 3 minutes, or until very light and smooth.
Add the superfine sugar, 1/4 cup at a time. When all of the sugar has been added, beat for 2 minutes.
Add the egg yolks one at a time, scraping down the sides of the bowl if necessary. Add the vanilla and continue to beat for 1 minute.
With the motor running, add half of the flour mixture, followed by the milk. When blended, add the remaining flour and beat to just barely blend.
While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
Lightly flour a clean flat work surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be sure that all of the ingredients are just blended together.
*if you just want to use the sugar dough. form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least an hour (up to 3 days) or until firm.
For the tropical cookie version, you'll need an additional:
-2 cups coarsely chopped candied papaya
-2 cups coarsely chopped candied pineapples
-1 cup shredded sweetened coconut
-1/2 cup shredded unsweetened coconut
*I actually didn't find any papaya, even at a specialty store, so I bought dried mango instead and worked just as well!!
Mix the dried fruits and sweetened coconut into the dough with your hands.
Using a tablespoon or small ice cream scoop, make mounds of dough. Roll the dough into balls about 1.5 inches in diameter. Using the palm of your hand, gently flatten each ball to make a puck like shape about 2 inches in diameter. Roll each cookie into the unsweetened coconut to coat completely and place them, about 2 inches apart, on the parchment lined baking sheets.
Preheat the oven to 350 degrees. Bake cookies for about 10 minutes, or until just barely brown around the edges. Transfer cookies to wire racks to cool with spatula. Store airtight, at room temperature for up to a week.
Sorry, I'm not sure how to fix these photos to make them flow! bah! any suggestions? perhaps I need to go to a new blog site that has more options for photos? Or I would like to start a website! :) soon!!
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