Coconut Shortbread Cookies -Valentine Special

Mom, sister Ruth , Me (light dress) Gran

The first thing I learned to bake was Scottish shortbread - not surprising since I grew up in Scotland!  My mother's recipe was 1 lb. flour, 1/2 lb. butter, 1/4 lb. sugar.  We made it entirely by hand, having no mixers or food processors in those days.

Because it seemed that the shortbread was different in every household, it was said that it was the temperature of the baker's hands that caused the difference.  It more likely had to do with the fact that people experimented!

I've been adding lots of things to my basic recipe - ground nuts, orange zest, espresso powder, so when I discovered coconut flour at our remodeled supermarket it immediately said "Shortbread" to me.  Some toasted coconut would add more flavor and texture, and a little chocolate couldn't hurt!

And that is the genesis of this recipe. Enjoy!

1/2 lb. butter
1/2 cup sugar
1 cup flaked coconut, lightly toasted
2 cups all-purpose flour
2/3 cup coconut flour

View the video:

Rugelach (Part of Christmas cookie series)

Betty's Annual Christmas Cookies

The first recipe I had for these wonderful cookies was called simply “Apricot Pastries”. It was a number of years later that I discovered they were actually Rugelach. By then, they were firmly ensconced in my Christmas cookie repertoire. In addition to the original apricot filling, I have added a raspberry, chocolate, coconut filling. I have to warn you - these are very addictive!

Apricot Pastries

Ingredients:

1 cup butter
2 cups flour
1 beaten egg yolk
½ cup sour cream
½ cup apricot preserves
½ cup flaked coconut
¼ cup finely chopped pecans
granulated sugar

With pastry blender, cut butter into flour until crumbly.
Combine egg yolk and sour cream and blend into flour mixture.
Wrap dough in wax paper and chill several hours or overnight.
Divide into 4 equal parts. Roll into 10" circle keeping remaining dough chilled.

Sprinkle with 2 tablespoons apricot preserves, 2 tablespoons coconut, 1 tablespoon pecans. Don't use too much jam - it will only leak out and make a mess!
Divide into twelve sections (like a pie). Roll up each section starting with wide end and dip in sugar.
Bake at 350° for 20 minutes.

Makes 4 dozen

Alternate filling:

4 tablespoons seedless raspberry jam
¼ cup finely flaked coconut
¼ cup miniature semisweet chocolate pieces
½ cup finely chopped walnuts
¼ cup sugar
3 tablespoons cinnamon sugar (optional)

Proceed as with Apricot Pastries

Makes 4 dozen

WATCH THE VIDEO DEMONSTRATION