Co­conut, Lime & Pis­ta­chio Cook­ies

Taste of Home - - Contest -

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.

Co­conut, Lime & Pis­ta­chio Cook­ies

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