Saturday, November 29, 2008

Coconut Marmalade Crescents

(adapted from Land O Lakes's Coconut Marmalade Crescents by way of Culinary in the Desert)

For the cookie:
2 1/4 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, softened
8 oz cream cheese, softened
1 C granulated sugar
1/2 tsp rum extract
1 C sweetened coconut flakes, toasted

For the glaze:
1 1/2 C confectioners' sugar
1/3 C orange marmalade
1 to 2 Tbsp fresh orange juice
additional sweetened coconut flakes, toasted

For the cookie:

  1. In a medium bowl, whisk together flour, baking soda and salt.
  2. In a large mixing bowl, beat together butter, cream cheese and sugar until creamy. Beat in rum extract.
  3. Add dry ingredients and mix until combined. Stir in coconut. Cover dough and place into the refrigerator until firm, about 1 to 2 hours.
  4. Preheat oven to 350 degrees.
  5. Shape dough into 1 1/4 " balls. Roll each ball into 2" long logs. Shape logs into a crescent shape (or another shape of your choosing) on baking sheets lined with parchment.
  6. 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.
For the glaze:
  1. In a small bowl, stir together confectioners' sugar, marmalade and enough orange juice to make desired glaze consistency.
  2. Frost cookies with glaze. Sprinkle with toasted coconut.

Yield: about 5 dozen

I discussed this recipe here.

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