More of Martha's cookies

[Guest guest]

Finally wrestled the computer away from my son, now I can send the rest. I have

pictures for all of these also, if anyone would like me to email them directly.

Marie

 

 

* Exported from MasterCook *

 

Coconut Pyramids

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups sugar

5 1/4 cups unsweetened shredded coconut

7 large egg whites

1 pinch salt

2 tablespoons unsalted butter -- melted

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

4 ounces semisweet chocolate

1/2 teaspoon pure vegetable shortening

 

Heat oven to 350°. Line a baking sheet with parchment. In a large bowl, using

your hands, mix together sugar, coconut, egg whites, and salt. Add butter and

extracts, and combine well. Refrigerate for at least 1 hour.

 

Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut

mixture in palms, squeezing tightly together 2 or 3 times to form a compact

ball. Place ball on a clean surface, and using a spatula, flatten one side at a

time to form a pyramid shape.

 

Place pyramids on the prepared baking sheet about 1 inch apart, and bake until

edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack

to cool completely.

 

Place chocolate and shortening in a small heat-proof bowl, and set over a pan of

simmering water; stir occasionally until melted. Dip top 1/2 inch of each

pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet

to allow chocolate to harden.

 

Source:

" MarthaStewart.com "

Yield:

" 45 Cookies "

 

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Per Serving (excluding unknown items): 2216 Calories; 57g Fat (21.9% calories

from fat); 30g Protein; 424g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol;

536mg Sodium. Exchanges: 3 Lean Meat; 11 1/2 Fat; 28 Other Carbohydrates.

 

NOTES : Unsweetened coconut is available in health-food stores.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Anzac Biscuits (martha Stewart)

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups all-purpose flour

2 cups rolled oats

2 cups sugar

1 cup desiccated coconut

1 cup unsalted butter -- (2 sticks)

2 tablespoons Lyles Golden Syrup

3/4 teaspoon baking soda

1/4 cup boiling water

 

Preheat the oven to 350ø. Line baking sheets with parchment paper, and set

aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

 

In a small saucepan over medium heat, melt butter with syrup. Dissolve baking

soda in boiling water, and add to butter mixture. Stir to combine. (Be

careful; if the butter is hot, it will bubble up considerably.)

 

Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch

ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure

to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies

slightly with the heel of your hand.

 

Bake until golden brown and firm but not hard, about 15 minutes. Transfer to

wire racks to cool.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 1569 Calories; 66g Fat (37.0% calories

from fat); 18g Protein; 233g Carbohydrate; 8g Dietary Fiber; 165mg Cholesterol;

329mg Sodium. Exchanges: 6 1/2 Grain(Starch); 13 Fat; 9 Other Carbohydrates.

 

NOTES : This cookie was popularized by WWI care packages to soldiers of the

Australia New Zealand Army Corps (ANZAC), since they could be made without eggs,

and they kept well on the overseas voyage to Europe. The dough is very crumbly,

but a small ice-cream scoop will enable you to form the biscuits quickly and in

a uniform size and shape.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Coconut Cream Cheese Pinwheels

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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-- Dough --

1/2 cup unsalted butter -- room temperature

3 ounces cream cheese -- room temperature

1 large egg

2 cups all-purpose flour -- plus more for

dusting

2/3 cup sugar

1/2 teaspoon baking powder

1 teaspoon pure vanilla extract

-- Filling --

3 ounces cream cheese -- room temperature

3 tablespoons sugar

1 cup unsweetened coconut

1/3 cup white chocolate chips

-- Glaze --

1 large egg -- lightly beaten

1 tablespoon vegetable oil

Granulated sugar

 

Using a hand-held electric mixer, cream butter and cream cheese until fluffy,

about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat

on low speed until combined. Gradually add remaining cup flour. Using a wooden

spoon, stir until fully combined. Divide dough in half. Shape each half into a

disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.

 

Heat oven to 350°. Line baking sheets with Silpat baking mats or parchment

paper.

 

Prepare the filling: Using a hand-held electric mixer, beat cream cheese and

sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.

 

Remove one disc of dough from refrigerator. Roll on a lightly floured surface

into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie

cutter, cut into fifteen 2 1/2-inch squares. Place on prepared baking sheets,

about 1 1/2 inches apart.

 

Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel,

cut 1-inch slits diagonally from each corner toward the filling. Fold every

other tip over to cover filling, and form a pinwheel. Press lightly to seal.

 

Whisk together egg and oil. Using a pastry brush, lightly brush tops of

pinwheels with egg mixture. Sprinkle with sugar.

 

Transfer to oven, and bake until edges are golden and cookies are slightly

puffed, 10 to 12 minutes. Transfer to a rack to cool. Let cool for 5 minutes on

baking sheets before transferring to wire rack. Repeat with remaining disc of

dough.

 

Source:

" MarthaStewart.com "

Yield:

" 30 Cookies "

 

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Per Serving (excluding unknown items): 3657 Calories; 197g Fat (48.5% calories

from fat); 56g Protein; 416g Carbohydrate; 7g Dietary Fiber; 809mg Cholesterol;

983mg Sodium. Exchanges: 12 1/2 Grain(Starch); 4 Lean Meat; 36 1/2 Fat; 14 1/2

Other Carbohydrates.

 

NOTES : This recipe was a first-place winner of Martha Stewart Living

Television's Cookie of the Week Contest, submitted by Imelda Rodriguez of

Palmdale, California. The recipe originated with her Filipina grandmother.

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