Prep 15 mins
Cook 10 mins
These fruit cookies are loved during the Christmas season but are popular through the year. They often appear on special family occasions.
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄2 teaspoons mexican vanilla bean paste or 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon coconut extract
- 3 1⁄2 cups all-purpose flour
- 1 cup flaked coconut, toasted
- 1⁄4 cup finely chopped candied pineapple
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon finely shredded lime peel
- 1 teaspoon finely shredded orange peel
- toasted flaked coconut
- 2 cups powdered sugar
- 2 -4 tablespoons lemon juice
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally.
- Beat in eggs, vanilla paste, and coconut extract until combined.
- Beat in as much of the flour as you can with the mixer, using a wooden spoon, stir in any remaining flour.
- Stir in the 1 cup coconut, candied pineapple, and the citrus peels.
- Divide dough into thirds and shape each portion of dough into a 12-inch-long roll.
- Wrap rolls in plastic wrap or waxed paper and chill for 4 hours or until firm enough to slice.
- Preheat oven to 350 degrees F.
- Cut rolls into 1/2-inch-thick-slices.
- Place slices 1 inch apart on an ungreased cookie sheet, bake in the preheated oven for 9 to 10 minutes or just until centers are set.
- Transfer cookies to a wire rack; let cool.
- Drizzle tops of cookies with Lemon Glaze and sprinkle with additional toasted coconut.
- Let stand until glaze is set. Makes about 60 cookies.
- LEMON GLAZE:.
- In a medium bowl, stir together powdered sugar and enough lemon juice to make an icing of drizzling consistency.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.