A co­conut cookie that’s per­fect for the hol­i­days

The Packet (Clarenville) - - Letters to santa - NEWS CANADA www.news­canada.com

This co­conut-stud­ded milk choco­late cookie with two lay­ers of but­tery dough – one with an added hit of co­coa – makes these slice-and-bake cook­ies an in­stant hol­i­day hit. In­cor­po­rat­ing milk choco­late with toasted co­conut makes them ir­re­sistible.

“This recipe makes a large batch, but don’t feel like you have to make them all at once – sim­ply thaw frozen dough and then slice and bake,” says Michelle Pen­nock, ex­ec­u­tive chef for the Pres­i­dent’s Choice Test Kitchen. In­gre­di­ents:

1 cup (250 mL) un­salted coun­try churned but­ter, soft­ened

1 cup (250 mL) gran­u­lated su­gar

1 large egg

2 ½ cups (625 mL) all-pur­pose un­bleached flour

1/2 tsp (2 mL) bak­ing soda

Half bar (300 g bar) PC Milk Choco­late Co­conut, finely chopped (about

1 ¼ cups)

2 tbsp (25 mL) co­coa pow­der


1. Line bot­tom of 8-inch (2 L) square glass bak­ing dish with parch­ment pa­per, leav­ing 1-inch (2.5 cm) over­hang on two opposite sides. Set aside.

2. Beat but­ter with su­gar in large bowl us­ing elec­tric hand mixer un­til fluffy. Beat in egg, scrap­ing down side of bowl. Set aside.

3. Whisk flour with bak­ing soda in sep­a­rate large bowl. Stir half of flour mix­ture into but­ter mix­ture just un­til com­bined. Stir in re­main­ing flour mix­ture and choco­late just un­til com­bined. Re­move half of dough to sep­a­rate large bowl; stir in co­coa pow­der.

4. Press co­coa dough evenly into bot­tom of pre­pared bak­ing dish; press white dough evenly over top. Re­frig­er­ate 15 minutes.

5. Lift­ing with parch­ment, re­move dough from bak­ing dish and trans­fer to work sur­face. Cut dough in half; in­vert one piece over the other piece so that both white strips are in cen­tre of stack (you should have two thin strips of choco­late dough with one wide white strip in be­tween). Press gently to ad­here. Wrap in plas­tic wrap; re­frig­er­ate two hours or up to 24 hours.

6. Pre­heat oven to 325°F (160°C). Cut dough in half length­wise to make two 2-inch (5 cm) wide logs. Cut each log cross­wise into scant 1/4-inch (5 mm) thick slices. Ar­range,

1/2 inch (1 cm) apart, on non­stick cookie sheets or parch­ment pa­per-lined bak­ing sheets.

7. Bake, one sheet at a time, un­til pale golden and tops are no longer shiny; 12 to 14 minutes. Let cool com­pletely on sheets.

Chef’s tip: If the dough crum­bles when you slice it, let it stand at room tem­per­a­ture for 5 to 10 minutes to soften, then try slic­ing again.

Nutri­tional in­for­ma­tion per cookie:

Calo­ries 70, fat 4 g (3 g of which is sat­u­rated), sodium 15 mg, car­bo­hy­drates 9 g, fi­bre 0 g, sug­ars 4 g, pro­tein 1 g.

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