Coconut-Date Icebox Cookies Recipe
By
Aida Mollenkamp
Total Time:
25 mins
|
Active Time:
|
Makes:
48 cookies
Here is a recipe easy enough to fit into a busy holiday schedule. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, Meyer lemon and black pepper for the subtle sophisticate, and plain sugar cookies for the purist. Or maybe they’re just all for you.
Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. The dough can be frozen for up to a month.
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (1 stick), room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup sweetened, shredded coconut
- 1 (8-ounce) package pitted dates, finely chopped (about 1 1/3 cup)
INSTRUCTIONS
- Whisk together the flour, baking powder, cinnamon, and salt in a medium mixing bowl to aerate the mixture and break up any lumps. Set aside.
- Combine butter and sugar in bowl of stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down bowl, add egg, and mix well. Reduce mixer to low, add flour mixture, and mix until just incorporated. fold in coconut and dates until thoroughly mixed.
- Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
- When ready to bake the cookies, heat oven to 350°F and arrange rack in the middle. Remove cookie dough from the refrigerator and slice into 1/4-inch thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
