Coconut, Lime & Pistachio Cookies
Perfect for freezing, my cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, MS Prep: 30 min. • Bake: 10 min./batch Makes: about 51/2 dozen 1 cup shortening
11/2 cups sugar
2 large eggs, room temperature 4 tsp. lime juice
11/4 cups all-purpose flour
1 pkg. (3.4 oz.) instant
coconut cream pudding mix 11/2 tsp. baking soda
1/2 tsp. baking powder
1 cup pistachios, chopped
1 cup dried cranberries
1 large egg white,
room temperature
1 cup sweetened
shredded coconut
11/2 tsp. grated lime zest
1. Preheat oven to 375°. In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
2. Drop cookie dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until the edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.
1 cookie: 82 cal., 4g fat (1g sat. fat), 5mg chol., 59mg sod., 10g carb.
(8g sugars, 0 fiber), 1g pro.