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Prep 45min
Total4hr45min
Servings48
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Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking powder
1/8
teaspoon salt
1
cup butter, softened
3/4
cup powdered sugar
2
teaspoons vanilla
1/4
teaspoon coconut extract
1
cup coconut, toasted
1/2
cup finely chopped macadamia nuts
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Steps
1
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and coconut extract until blended. On low speed, beat in flour mixture until blended. Stir in coconut and nuts.
2
Shape dough into 2 (7-inch) logs. Wrap in waxed paper; refrigerate 4 hours.
3
Heat oven to 350°F. Spray cookie sheets with cooking spray or line with cooking parchment paper. Unwrap dough; cut each log into 24 slices. On cookie sheets, place slices 1 inch apart.
4
Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.
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Dough logs can be frozen in resealable freezer plastic bags up to 1 month. Remove from freezer 10 minutes before cutting and baking.
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Nutrition Facts
Serving Size:1 Serving
Calories
80
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
50mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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