Recipe

Aloha For Six: Ginger-glazed Pork Tenderloins Recipe

Print Recipe

Ingredients

Directions

Step #1 In large bowl, beat butter until creamy; beat in sugar until smooth, about 1 min.
Step #2 BEat in egg yolk until slightly fluffy.
Step #3 With wooden spoon, stir in the flour, coconut & nutmeg until thoroughly mixd.
Step #4 Wrap dough in plastic wrap; chill until firm, about 2 hrs.
Step #5 Roll heaping tbsps of dough into 3-inch long logs.
Step #6 Place 2 inches apart on greased & floured or parchment paper-lined baking sheets; flatten with back of fork to 1/4-inch thickness.
Step #7 put in the fridge for 30 mins to chill.
Step #8 Bake in 325F=160C oven, 1 sheet at a time, for 25-30 mins or until golden around edges.
Step #9 Let cool in the pan, on a rack, for 5 mins; transfer to rack & let cool completely.
Step #10 Cookies can be stored in airtight container for up to 4 days.
Step #11 Per serving: 145 calories, 10 g fat, 1 g protein, 13 g carbohydrate Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies.
Enjoy the ALOHA FOR SIX: GINGER-GLAZED PORK TENDERLOINS recipe

Viewing ALOHA FOR SIX: GINGER-GLAZED PORK TENDERLOINS Receipe