This past weekend I experimented with sugar cookies. My sister in law posted a recipe for delightfully soft sugar cookies a couple of weeks ago, and after trying the "regular" option, I knew these called for some experimentation. Once upon a time I had a soft sugar cookie with lime frosting, and I knew these would be perfect for that (I love lime and sugar cookies, why not together), and what better to use as sprinkles than toasted coconut. I think they are delicious... you may not.
Sugar Cookies (makes 24 cookies)
1/2 C. butter
1 c. sugar
1 egg
1 1/2 teaspoons vanilla
1/2 c. sour cream
2-3 c. flour
1 teaspoons baking soda
1/2 teaspoon salt
Cream butter and sugar together in mixing bowl. Add the eggs, vanilla & sour cream. Combine dry ingredients in separate bowl and add to wet mixture. Add just enough flour to handle without being too sticky when rolled. Roll cookie dough on lightly floured counter till 1/4" thick. Bake 6-7 minutes @ 400 degrees.
Lime Buttercream Frosting
1 1/2 sticks butter (softened)
1-2 Tablespoon milk/cream
1/2-1 lb powdered sugar
zest from one lime
juice from one lime
1 teaspoon vanilla extract
Cream together butter and milk, then add 1-2 lb. powdered sugar. Once frosting has reached the desired consistency, add lime zest, juice, and vanilla, mix until smooth and frost cookies. For the lime color, add one drop green food coloring, and one drop yellow, then mix.
Top cookies with toasted coconut. (to toast coconut, put in ungreased cake pan in 325 degree oven for 5-7 minutes stirring/shaking twice).
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