Jam and Coconut Crunch Cookies
These jammy and crunchy cookies will be a surefire hit at this year’s office holiday cookie swap.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) brown sugar
- 1 tsp (5 ml) vanilla
- 1/4 tsp salt
- 1/4 cup (60 ml) fruit jelly (such as apple, raspberry, blackberry, blackcurrant)
- Icing sugar, as desired
- 6 tbsp (60 g) unbleached all-purpose flour
- 6 tbsp (45 g) shredded sweetened coconut
- 1/4 cup (55 g) unsalted butter, softened
- 1/4 cup (55 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 375°F (180°C).
- In a stand mixer fitted with the paddle attachment, combine all of the ingredients, except for the fruit jelly and the icing sugar, until the dough is smooth. Do not overwork the dough.
- On a work surface, form the dough into a cylinder. Slice into 24 pieces of equal size. In a non-stick muffin tin, place 12 pieces of dough in the cavities and press down into a thin layer. Set aside.
These jammy and crunchy cookies will be a surefire hit at this year’s office holiday cookie swap.