 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
|
My family loves this recipe! Itâs great with that morning cup of coffee, delicious as an afternoon snack or after-dinner dessert. Citrusy and crunchy, not too sweet, it always hits the spot. âDiana Burrink, Crete, Illinois Ingredients:
3/4 cup sugar |
1/4 cup canola oil |
2 eggs |
1/4 cup lime juice |
1 teaspoon vanilla extract |
1/4 teaspoon coconut extract |
1-3/4 cups king arthur unbleached all-purpose flour |
2/3 cup cornmeal |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup flaked coconut |
1 teaspoon grated lime peel |
Directions:
1. In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice, vanilla and coconut extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime peel.
2. Divide dough in half. With lightly floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 20-25 minutes or until set.
3. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 32 cookies.
|
|