Orange Coconut Refrigerator Cookies
Yield
11 dozenPrep
3 hrsCook
6 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
brown sugar
light |
*
|
| ¾ | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
brown sugar
light |
*
|
| 177 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
coconut
flaked |
*
|
Directions
You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months.
If frozen, thaw in refrigerator before baking.
In a large bowl, cream butter.
Gradually add sugars and continue beating until blended.
Beat in egg, orange peel and vanilla.
Combine flour, baking powder and salt; gradually add to creamed mixture.
Blend in coconut.
On a lightly floured surface form into rolls 1½-inches in diameter.
Wrap in wax paper.
Chill several hours or overnight.
Preheat oven to 400℉ (200℃).
Cut rolls into ⅛ inch slices and place on buttered cookie sheets.
Bake 5 to 6 minutes at 400℉ (200℃).
Remove to wire racks to cool.
