colored crystal sugar, to decorate or candy sprinkles
Serving Size: 1 (1503) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 83 g55 %
Total Fat 9.3 g14 %
Saturated Fat 5.4 g26 %
Cholesterol 24.7 mg
Sodium 66.9 mg
Dietary Fiber 0.6 g2 %
Sugars 4.8 g19 %
Protein 1.8 g
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a large bowl, cream butter and both sugars.
Beat in egg and extracts.
Add dry ingredients; mix well.
Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
Preheat oven to 350 degrees F.
Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).