One of the things that I love about these Butter Cookies is they can be the base for just about any cookie I can think of. This time I made Coconut Butter Cookies, but I am REALLY looking forward to making them into several varieties.
I decided to try tweaking them into a coconut butter cookie for my Dad’s 85th birthday. He loves coconut, and my mom had already bought him a coconut pie. I did not want to compete with my mom’s Marie Callender’s Coconut Cream Pie so I made these instead.
Next up, I will make them with cranberries!
Butter Cookie Ingredients:
- 3 ½ cups all-purpose flour
- 2 cups granulated sugar
- 2 cups butter (softened)
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup sweetened flaked coconut
Butter Cookie Instructions:
- In a large mixing bowl, combine the 2 cups of sugar and the 2 cups of softened butter (I use Land O’ Lakes).
- Mix in 1 Tablespoon of baking powder and 1 teaspoon of baking soda.
- Slowly add in the 3 ½ cups of all-purpose flour.
- This is going to be a very thick dough.
- Once everything is together, mix in a cup of coconut.
- Divide the dough in half, roll it to form a tubular shape (approximately 12 x 2 inches), and place it on a piece of plastic wrap. Shape the dough until smooth and ready to slice.
- Place the dough into a refrigerator for at least 2 hours.
- When ready to make the cookies, preheat the oven to 350 degrees, slice them ¼ inch thick, place them 2 inches apart on an ungreased cookie sheet. (I use a Silpat).
- Bake in the preheated oven for 10-14 minutes or until the edges begin to brown.
- Remove and cool.
I can’t wait to try lemon, blueberries, pecans, and cranberries with this great basic butter recipe (maybe not all at once). Comment and let me know if you have any other ideas about what to put in them.
If you like this recipe, check out my Butter Pecan Tea Cakes.
Enjoy!
Maurie Kay
