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Coconut Tea Cookies
Makes 6 dozen cookies
INGREDIENTS
1/2 cup solid white shortening
1/2 cup unsalted butter, softened
4 tablespoons cream cheese, softened
1 cup granulated sugar
1 large egg
2 teaspoons coconut extract
1 teaspoon butter vanilla extract
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 1/4 cups unbleached all-purpose flour
1/2 cup shredded sweetened coconut flakes, for topping
METHOD
1 Preheat oven to 375 degrees.
2 Combine ingredients in food processor in order listed except for the
coconut flakes. Pulse until a smooth dough forms.
3 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4 Press cookies onto foil-lined cookie sheets.
5 Sprinkle the coconut flakes evenly over cookies.
6 Bake for 10-15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
25
Lemon Butter Cookies
Makes 6 dozen cookies
INGREDIENTS
2 1/4 cups unbleached all-purpose flour
3/4 cup powdered sugar
1/3 cup granulated sugar
1 cup unsalted butter, softened
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
4 large egg yolks
1 tablespoon fresh lemon zest, very finely grated using a microplane
1 tablespoon fresh lemon juice
1 teaspoon pure lemon oil or extract
METHOD
1 Preheat oven to 350 degrees.
2 Combine ingredients in food processor in order listed. Pulse until
a smooth dough forms.
3 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4 Press cookies onto foil-lined cookie sheets.
5 Bake 8-10 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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