Friday, January 26, 2018

Lemon Coconut Sugar Cookie RECIPE (with Optional Cranberries)


 photo DSCF9141_zpszcj019ho.jpg
Lemon Coconut Sugar Cookies With Optional Cranberries


I am forever trying to combine my favorite flavors into new recipe creations.  Today I am combining lemon, coconut and cranberries.  If you do not like coconut or cranberries then you may omit those two ingredients and enjoy a simple but delicious lemon sugar cookie.  I purposely created this recipe to be split in half - one half with the cranberries/coconut and the second half simply lemony.


Sugar cookies are perfect for a Winter treat because they sparkle just like moonlit snow sparkles.  ENJOY!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9130_zpsux3oemiv.jpg by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9129_zps9oubwd4j.jpg


Printable Recipe

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup butter
1/2 cup solid coconut oil (if you do not like coconut then use butter instead)
2 eggs
1/4 cup lemon juice
additional sugar for rolling
1/2 cup unsweetened coconut flakes
1/2 cup dried cranberries

In a large bowl, using an electric mixer cream together the butter, coconut oil and sugar until fluffy.  Add in the eggs and mix just until blended.  Now mix in the lemon juice.  Add in the flour, baking powder, salt and stir by hand with a wooden spoon.  Divide the dough in half.  Add the coconut flakes and dried cranberries ONLY TO HALF OF THE DOUGH (stir until combined) (see pictures above).  Chill dough in the fridge for about 2 hours.


by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9131_zpsf8jukgp6.jpg
Remove the dough from the refrigerator. 
1.  Begin by taking about tablespoon size pieces of dough and rolling them in your hand to make a ball just a bit smaller than the size of a ping pong ball. 
2.  Roll that dough ball in granulated sugar (see picture above) 
3.  and then flatten with the bottom of a glass (see picture below) (place on a parchment lined cookie sheet).

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9132_zpsvkpx4vni.jpg
Continue rolling, covering with sugar & flattening until all the dough is used up (see picture above).  Bake in a preheated 350 degree oven for 8 to 10 minutes (or until desired doneness is achieved).

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9134_zpswyh0mqgq.jpg
Cool on a wire rack

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9137_zpsj6fmtawv.jpg
Serve with milk, coffee or lemon tea

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9139_zpsttgkvjdt.jpg   by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9138_zpsnh8gvixm.jpg

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF9142_zpsthszxhos.jpg
ENJOY!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo IMG_1061_zpsxolzimji.jpg
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2 comments:

  1. I love lemon, and these cookies look nice and chewy! Pinning!

    ReplyDelete
  2. Ooo! Lemon cookies! I know I'd love these.

    ReplyDelete

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