Sunday, May 15, 2005

Coconut Marmalade Crescents

Coconut Marmalade Crescents (Adapted from Land O Lakes)

For the cookie

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
1/2 teaspoon rum extract
1 cup sweetened coconut flakes, toasted

For the glaze

1 1/2 cups confectioners' sugar
1/3 cup apricot marmalade
1 to 2 tablespoons fresh orange juice
additional toasted sweetened coconut flakes, if desired

To prepare the cookies

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter, cream cheese and sugar until creamy - beat in rum extract. Add dry ingredients and mix until combined. Stir in coconut. Cover dough and place into the refrigerator until firm, about 1 to 2 hours.

Preheat oven to 350 degrees.

Shape dough into 1 1/4 " balls. Roll each ball into 2" long logs - shape logs into a crescent shape on baking sheets lined with parchment. Place into the oven and bake until set and the edges are lightly browned, about 10 to 12 minutes. Remove and transfer cookies to a wire rack to cool completely.

To prepare the frosting

In a small bowl, stir together confectioners' sugar, marmalade and enough orange juice to make desired glaze consistency. Frost cookies with glaze. Sprinkle with toasted coconut, if desired.

Makes 60 about cookies.

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