How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.
These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!
Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project
So this is the 7th cookie I have made for the 12 days of cookies. Unfortunately this is the 8th day of the project! All I am going to say is better luck next year! There is just no way I cold keep up the pace!
For the 7th cookie I choose to make the Coconut-Orange Snowballs. They looked so elegant on all the plates I had seen. Fortunately the coconut flavor is real mild because I didn’t use the coconut extract in it just the toasted coconut as no one in the house is really a huge fan of coconut.
- 1 1/4 cups sweetened flaked coconut
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups sifted powdered sugar (sifted, then measured)
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon coconut extract
- 2 1/4 cups all purpose flour
- 1 1/2 tablespoons grated orange peel
- 1/2 teaspoon salt
Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.
Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Would I make these again? Don’t think so. I found them a little dry. That could have been my fault for skipping the 3/4 tsp of coconut extract but I doubt it. They do look pretty though with all the icing sugar on them!!!