I had some time to make some more cookies from my holiday cookie gift idea list. Both of these recipes come from the Two Peas and Their Pod blog. I’m not a huge fan of the combination of chocolate and mint – I know I’m weird – but I am a fan of burying candy into cookies! And what candy, besides candy canes, screams Christmas more than a York Peppermint Patty? The second recipe, while the flavors are very fresh and tropical, the coconut makes it festive and wintery. These lime coconut cookies taste so good that I’m going to add them to my favorites list as a go-to cookie for any situation.
1 tsp baking soda
1/4 tsp salt
3/4 cup Dutch processed cocoa (I just used Toll House Cocoa, and it turned out fine)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
20-30 peppermint patties, small size
Powdered sugar, for decorating the cookies
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or Silpat baking mat.
2. In a bowl, whisk together dry ingredients – flour, baking soda, salt, and cocoa.
2 1/2 cups unbleached all-purpose flour
1 or 2 tsp grated lime zest, depending on your preference
3/4 cup superfine sugar (buy or use granulated sugar processed in a food processor for 20 seconds – I didn’t do this step, and they still turned out amazing)
1/4 tsp table salt
16 tsp unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature
2 tsp vanilla extract
2 Tbsp cream cheese , at room temperature
1 Tbsp cream cheese , at room temperature
3 Tbsp lime juice (about the size of a large lime, add more for taste preference)
1 1/2 cups confectioners sugar (6 ounces)
1 1/2 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about fifteen 1-second
pulses (or mince with a knife)
until glaze is thin enough to spread easily.