Yield: Yields about 80 cookies.
No matter how many times you reroll the scraps, these cookies always come out tender and delicate, which is one reason I love them so much. You can roll out sheets of dough and freeze them, well-wrapped, for several weeks. Stamping frozen dough won’t affect baking time because it’s rolled out so thinly. Unsweetened coconut can be found at health-food stores.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
It is too yummy.
I made these last Christmas and it was a huge git with the people who are tired of the sweet sweet cookies. They are super delicate, tender my sister and I especially love them. I will probably make these every Christmas. They impressed non cooks especially, they will never know how easy they are to make from me!
This recipe was good, but not outstanding (as I am used to Fine Cooking's recipes being). I cut mine bigger, and a little thicker, so I did not get anywhere near 80 cookies--just a couple dozen. This would be a nice one to make the dough ahead and freeze--just took a few minutes for the dough to soften to cut out. I would make it again, but this recipe won't be on the top of my list.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.