Sesame Coconut Cookies

Sesame Coconut Cookies

Text and Photo by Jac Kyles Baker 

Makes 12 cookies

Ingredients

1 cup all purpose flour

1/3 cup powdered sugar

8 TB salted butter, softened*

1/4 tsp almond extract

1/2 tsp vanilla extract

2 TB sesame seeds

1/4 cup shredded sweetened coconut

For the icing (optional):

1/4 cup powdered sugar

1 1/4 tsp water

1/4 tsp orange zest

Preparation

In a large bowl, whisk flour and powdered sugar together.  

In a separate bowl, beat butter.  Stir in sesame seeds and coconut.  Add vanilla and almond extracts.  Mix well. 

Stir butter mixture into flour mixture to form cookie dough.  Refrigerate dough for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Press ball into a 1/4 inch thick circle.  Place 6 cookies in a circle around the edges of parchment paper or microwave safe plate.  Microwave on HIGH 30 second intervals until cookies are set but still soft.  Reduce cooking time for microwaving fewer than 6 cookies.

Cool cookies on parchment paper on a wire rack.  Cookies are fragile while hot.  Do not remove from parchment paper until completely cooled.

Repeat with the rest of the dough.

Store cookies in an airtight container.

Make icing (optional):

Add 1/4 cup powdered sugar to a small bowl.  Whisk in 1 1/4 tsp water until smooth.  Stir in orange zest.  Drizzle icing on cookies.  Allow icing to set before serving or storing.

Cook's Notes

*If using unsalted butter, add 1/4 tsp salt.