Glazed Coconut Lime Cookies & Ribbon butter cookies

While I'm posting, I don't want you to get confused with the fact that these are cookie recipes from Sydney. Sydney is new to our blog....you might want to know THIS is her recipe. She also just had a baby. like JUST had a baby. So how can I expect her to blog when she has a sweet lil' thang to take care of. {and heavens! is she sweeter than all these cookies combined. babies are like that aren't they.} Sydney made two cookies! (I know, right? for just having a baby, that's pretty generous of her time) Her first cookies were the Glazed Coconut Lime. Soft and moist.

Glazed Coconut Lime 

Glazed Coconut Lime Cookies

Ingredients

**Glazed Coconut Lime Cookie Dough**

1/4 c butter

1/4 c white sugar

1/4 c brown sugar

1/2 c + 2 tbls oatmeal

1 egg

1/4 tsp vanilla extract

1/4 flour

1/8 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

juice of 2 limes

zest of 2 limes

1/2 c sweetened shredded coconut

**Lime Coconut Glaze**

1 1/2 tbsp coconut milk

2 tbsp fresh lime juice

zest of 1 lime

1 3/4 cups powdered sugar

Directions

Makes a dozen cookies

Preheat oven to 375 degrees F

Blend oatmeal until makes fine powder. (I use the magic bullet)

With electric mixer cream butter, white and brown sugar together for 30 seconds. Repeat 2 more times until pale and fluffy.

Add egg and vanilla

Mix in zest and juice from limes slowly

In separate bowl, sift together flour, baking powder and soda, salt and oatmeal powder.

Add dry ingredients to wet ingredients bowl slowly and mix

Fold in coconut till distrubuted evenly in dough

Spoon out 2 tbsp sized balls on greased cookie sheet

Bake for 10 mins or lightly browned

Cool baked cookies before adding glaze

**Glaze**

With electric mixer, blend all ingredients for glaze together. Glaze should be finished when it looks glassy and drips slowly from a spoon (about 3-4 mins)

Last week I was meandering through costco. Trying to decide what I NEED and what I WANT and what samples to taste test, when we walked infront of a butter cookie sample. As I crunched I thought- these are christmas cookies arent they. they also remind me of old people. old folks and christmas. ah.
Then Syd meantioned she was going to make them for the great exchange :) and I smiled. how did she know?

I am pretty sure she started out with a cookie press, and then threw it to the wind. I mean- she does have a newborn baby :)

Ribbon Butter Cookies

Ribbon Butter Cookies

Ingredients

1 1/2 c margarine

1/3 c butter

2 c powdered sugar

1 tsp vanilla

1 egg

3 3/4 c flour

Directions

Preheat oven to 375 degrees

In mixing bowl, mix (with electric mixer) softened butter, margarine, vanilla and egg.

Mix in powdered sugar and flour slowly .

Stick dough right into a cookie press with ribbon disk (if your cookie press doesn't come with ribbon disk, use any holiday disk)

Press cookie dough from cookie press on a greased cookie sheet until sheet is filled.

Cook for 8 minutes or until lightly browned on bottom.

Sprinkle with holiday sprinkles or colored sugar.

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Cookies Royale

First of all... shout out to my hubby who is turning 30!! on 12/12/12!!! Only one in a lifetime :) Now on with the cookies..

Well, I love Chocolate. And I love Coconut. So I love these cookies!! (nice deductive reasoning right there) These truly are my favorite cookie. Not because when I eat one I am like WOW! that is a once-in-a-lifetime-cookie, more like Oh! Hi there my two buddies. Missed you and your so tasty kinda cookie. Lets have a glass of milk kinda cookie. And invite our friend macadamia nut to join, nutty company is fun. That's this kinda cookie.

I first experienced this cookie in college. Oh good ole college days and all the new experiences (Stop being so dirty-minded, that's not what I meant.)  More like traveling, new friends and good foods. Burning rice in your room-mates brand new pans and RUINING it! those kind of experiences. I don't know if it was the carefree and soakin up life living that made me love 'em but, I just love 'em.

Is it weird that I am eating 2 of these as I am typing this? no joke. I think staring at all the pictures gave me a craving! yay for late night blogging and cookies!

Anyway here you go... hope you love 'em too.

 Your going to want to start out by toasting coarsely chopping your macadamia nuts and toasting them and your coconut. That way when it is time to add them they are cooled and won't melt your chocolate chips.
In your mixer cream your sugars and butter.

 Then add in your eggs. .. isn't that an awesome picture. Probably one of my best egg shell pictures, because I always take egg shell pictures?

 After you've mixed all your other ingredients (flour, vanilla.. secret ingredient.. COCONUT EXTRACT).. its time for the fun. Roll up your cute denim shirt sleeves. Wash your hands and get them dirty! Squeeze in your coconut, chocolate chips, and macadamia nut. Roll in to balls and bake!

Then enjoy with a lot of milk!

Here is the recipe card.. and easy print button. All thanks to YumPrint!

Cookies Royale

Ingredients

2 Cups butter at room temp

1 1/2 Cups Sugar

2 Cups Brown Sugar

3 Eggs

1 1/2 tsp Baking Soda

1 1/2 tsp Salt

2 T Vanilla

2 tsp coconut extract

5 Cups Flour

4 Cups Chocolate Chips

2 Cups Shredded Coconut toasted

1/2 Cup Macadamia nuts coarsely chopped and toasted

Directions

Cream Butter and Sugars. Add in eggs and mix. Then add in baking soda, salt, vanilla, and coconut extract. Continue mixing while adding in flour slowly, about a cup at a time. When combined fold in chocolate chips, coconut and macadamia nuts. When combined roll in to small balls and bake on non-stick or greased baking sheet at 350 degrees for 9-10mins. or slightly golden. Don't over bake! Cookies will continue to cook through after removing from oven.

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Beacon Hill Cookies {Chocolate Meringue Cookies}

Beacon Hill Cookies {Chocolate Meringue Cookies}

Cookie Exchanges are a fond memory of mine.  My grandma hosted a HUGE cookie exchange every year.  They went all out and baked 1 dozen cookies for each person in attendance.  I remember my mom coming home with and entire laundry basket full of plates of cookies.  That is heaven for a little kid.  I remember going with my mom on a few occasions when my dad was working and just drooling over all the cookies.  I also felt super special being there because it was a no-kids event...but with it being at my Grandma's house she'd let me join every once in a while.

Since those days as a kid I've been to a few cookie exchanges where you just bring a few dozen cookies and let people take an assorted plate of goodies home.  This makes it much easier on the bakers and on your waistline...and it lets you savor the really delicious cookies.  For our cookie exchange I baked two of my best loved cookie recipes.  My White Chocolate Raspberry Cookies (which you can find the recipe for right HERE) and my Beacon Hill Cookies.  Before I get to the Beacon Hill Cookies - just a few short words about the White Chocolate Raspberry Cookies.  They are AWESOME!!!  Many cookie exchange attendees told me they were their favorite...and I have to agree.  They are just so darned good!  Please please please make them.  You won't regret it!

Now.  On to the Beacon Hills.  Beacon Hill Cookies are my husband's FAVORITE cookie.  His mom makes these and everyone in the family loves them!  She told me that years ago when she was first married, she ripped this recipe out of a magazine in a waiting room and it has been a favorite ever since.  I have made these cookies several times, but my husband always tells me they aren't as good as how his mom makes them. :)  Even if I follow the recipe to a T food is always better at Mom's house.

Now these are a meringue cookie - so no flour, no butter.  Just egg whites and sugar basically.  The beating process takes about 10 minutes...so it is easier to use a stand mixer than a hand mixer - but a hand mixer will do the trick too!  And don't let the meringue scare you - these are chewy delicious, chocolately cookies!

Beacon Hill Cookies {Chocolate Meringue Cookies}

Ingredients

1 cup semi-sweet chocolate chip pieces (chocolate chips or chopped both work)

2 egg whites

1/8 tsp salt

1/2 cup sugar

1/2 tsp vinegar

1/2 tsp vanilla

1/2 cup angel flake coconut

1/4 cup chopped walnuts

Directions

Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.

Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.

Add vinegar and vanilla and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)

Fold in coconut and nuts. Add chocolate and gently fold in until no more white is showing. Do not stir. Just gently fold it in.

These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 10 minutes. Transfer to a wire rack to cool.

Yield: 24 cookies

Can you tell that Blake and I are enjoying this day ALL ABOUT COOKIES?!

My favorite guy.

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