COCONUT JUMBLES
Old-fashioned and buttery-crisp, and from an old family recipe, these are perfect cookies for filling attractive tins.
Provided by Lisa Yockelson
Categories dessert
Time 4h30m
Yield About six dozen cookies
Number Of Ingredients 11
Steps:
- Sift the cake flour, baking powder and salt together; set aside. In the large bowl of an electric mixer, cream the butter until light. Add the granulated sugar in two additions, beating until fluffy after each portion is added. Add the whole egg; beat for one minute. Add the egg yolks and continue beating for an additional minute. Blend in the vanilla extract and light cream. In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed. The dough is quite sticky at this point.
- Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate. Chill the dough until quite firm, at least four hours. (The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
- On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick. Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
- Have the coconut at your side. Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut. Lightly press down the coconut so that it sticks to the cookie.
- Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level. Remove the cookies from the sheet with a wide spatula to cooling racks. Store the jumbles in airtight containers.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 52 milligrams, Sugar 6 grams, TransFat 0 grams
CHOCOLATE CHIP-COCONUT COOKIE RECIPE
Try out our fantastic Chocolate Chip-Coconut Cookie Recipe tonight. This Chocolate Chip-Coconut Cookie Recipe is home cooking at its absolute best.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 2-1/2 dozen cookies or 30 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.
- Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
- Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
JUMBO CHOCOLATE CUTOUTS
The recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too!-Helen Brown, East Dover, Vermont
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED JUBILEE JUMBLES
These are from the 1957 Betty Crocker's Cooky Carnival recipe booklet. You could order it by mail when you purchased Gold Medal Flour. Their is not ONE bad recipe in this whole little booklet. This was a favorite growing up and is very versatile depending on what flavoring you might want to add. The cookies are very soft and...
Provided by Angela Gray
Categories Cookies
Time 20m
Number Of Ingredients 14
Steps:
- 1. Chill dough if to soft. Drop by tablespoon or cookie scoop onto a greased cookie sheet. Bake just until, when touched lightly with finger, almost no imprint remains. Careful not to over bake.
- 2. *******************VARIATIONS**********************
- 3. 1) Butterscotch Jumbles- Follow above EXCEPT substitute brown sugar in place of granulated sugar.
- 4. 2) Coconut Jumbles-Follow above EXCEPT mix into the dough 1 cup of moistened shredded coconut.
- 5. 3) Orange Cream Jumbles- Follow above EXCEPT add 1 TBS of fresh orange zest and 1 tsp. of orange extract or 1 TBS. of fresh orange juice instead of vanilla. This would work with any fruit flavor, just adjust accordingly. Lemon or lime would be amazing !!!!
- 6. 4) Chocolate Cream Drops- Follow above EXCEPT stir into shortening mixture 2 squares (2 oz) melted unsweetened chocolate.
- 7. 5) Chocolate Cherry Drops-Mix into Chocolate Dough 2 cups of halved maraschino cherries.
- 8. 6) Fruit and Spice Drops- Follow original recipe EXCEPT sift with dry ingredients 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/4 tsp. of nutmeg. Mix into the dough 1 cup of cut of dates or raisins and 1 cup of chopped nuts. You may omit what you don't like and add what you do !
- 9. ***Frosting****
- 10. Blend together 1 cup of sifted powdered sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or flavoring of your choice, and add enough milk (approx. 1 TBS.) until right spreading consistency. Tint with food coloring if desired.
- 11. ****Lillian***** You can add more orange zest and either orange extract or juice to the frosting. But if you use fresh juice make sure and add it before the milk so you will know how much milk you need to add. If the frosting gets to thin, just add some more powdered sugar. Hope you enjoy this, it is sooo good. You could also do this with lemon or lime the same way.
CHOCOLATE JUMBLES
Make and share this Chocolate Jumbles recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 50m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease two cookie sheets or lime them with Silpat.
- In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
- Cream the butter and sugar in a large bowl.
- Add the eggs and vanilla; mix and scrape down the sides of the bowl.
- Add the flour mixture and mix until it is just combined.
- Add the white chocolate chips and pecans.
- If the dough is too stiff, wet your hands and finish mixing by hand.
- Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
- Wet it with warm water between scoops so the dough falls out easily.
- Press the dough balls down gently with your fingertips.
- Bake the Jumbles for 20 minutes.
- The cookies will be soft when they come out of the oven; do not overbake them.
- Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.
COCONUT BALLS
Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
- Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.
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