How to make it

  • 1, Sift together flour, cocoa, cinnamon, cardamom, baking soda, and
  • salt in medium bowl; set aside.
  • 2. Beat butter and brown sugar in large bowl with electric mixer at
  • medium speed until light and fluffy. Beat in egg yolks and coconut
  • extract. Add sifted flour mixture and mix well.
  • 3. Gather dough into ball and divde into 4 equal pieces. Shape each
  • piece into 6-inch long log. Wrap in plastic wrap and refrigerate 3 to
  • 4 hours or until firm.
  • 4. Heat oven to 325. Line cookie sheets with parchment paper. Slice
  • each log into 16 cookies. Place 1 inch apart on cookie sheets and
  • bake 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire
  • racks; cool completely.
  • 5. For royal icing, beat egg white, powdered sugar and cream of tartar
  • in small bowl with electric mixer at medium speed until thick and
  • smooth. Cover icing with damp clotch during use to prevent icing from
  • drying.
  • 6. Use small pain bruth to brush edges of cooled cookies with royal
  • icing, then roll edges in demerara sugar before icing hardens. Makes
  • about 60 cookies
  • Tip: Keep your pain brush in the kitchen where it belongs and out of
  • the kids' art projects by writing "kitchen only" on the wooden handle
  • in marker.

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