Easter is coming up this weekend, and with it brings nice thoughts of spring. Lots of green grass, pretty spring flowers and egg hunts out in the garden. Apparently though, Mother Nature had other ideas.
As predicted, Sunday brought snow. And enough snow that it was actually starting to accumulate on the ground. This made for a very long and boring day at work. Apparently people don’t want to buy sun dresses and shorts for their kids when it’s snowing out. Who knew?
Since Sunday, it has been dull and dreary, either raining or threatening to. Rain means I don’t often get to see the osprey’s in their nests on the way home. 😦 However, I do live in Canada, and snow are rain are to be expected, if not anticipated in April. On the bright side of all this rain, it brings out all the worms, which attracts the robins. After a rain, the front yard becomes a feeding frenzy. I kid you not. For reasons unknown to me, after the rain, the driveway becomes a veritable minefield of worminess. Fat ones, skinny ones, all squirming around on the pavement. If you need fishing bait, my driveway is where it’s at.
Because of the weather, I ended up spending most of the week inside. And decided to bake cookies. Yay!
If you have an afternoon to spend, these would be a great choice. A little finicky, especially if you ice them with Royal Icing like I did. These are a family favorite. Mom used to make these all the time for Christmas, and they are a great spin on the classic sugar cookie. Since Easter is just around the corner, I decided to go with an Easter theme.
Coconut Sugar Cookies
- 3/4 c. butter, softened
- 2/3 c. sugar
- 2 eggs
- 1/2 tsp almond extract
- 1 3/4 c all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 c finely shredded coconut ( I give the coconut a quick whirl in the food processor just to make it extra fine)
- Preheat your oven to 350°F
- Cream together your butter an sugar, until it’s light and fluffy
- Beat in your eggs one at a time, mixing well after each. Add the almond extract
- Sift together your dry ingredients, and gradually add it to the butter mixture.
- Stir in the coconut.
- Cover and chill the dough for several hours.
- After the dough has chilled, roll out the dough and cut with your favorite cookie cutters
- Bake for 8-10 minutes.
- Let the cookies cool completely, then ice or decorate as you choose.
While the original recipe calls for just a simple glaze, I fancied them up and used Royal Icing
- 4 tbsp meringue powder
- 1/2 c water
- about 4 c icing sugar
- 3/4 tsp corn syrup
- 1/4 tsp almond extract
- food coloring of your choice.
- With a mixer, mix the meringue powder and water into foamy
- Slowly sift in the icing sugar. -Don’t skip the sifting! It makes an extra smooth and creamy icing!
- Once your sugar is all mixed in, add your corn syrup and extract.
- Keep mixing, on high, until you get stiff peaks in your icing.
- Add your colors, then pipe away!
Note: if you want to flood your cookies or your icing gets a bit stiff, just mix in a bit of water, a few drops at a time until you get the consistency that you are looking for.