Coconut orange butter cookies

• Vegetarian

• Produce

  • 1 Orange, zest of

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 cup Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 1 cup Butter, unsalted
  • 3 tbsp Cream cheese

Found on wannacomewith.com

Description

Ingredients

• ingredients
• 3/4 cup granulated sugar
• grated zest of one orange
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold, cut into cubes
• 1 teaspoon pure vanilla extract
• 2 tablespoons cream cheese, at room temperature
• for the glaze
• 1 tablespoon cream cheese, at room temperature
• 2 tablespoons fresh orange juice (approximately)
• 1 cup confectioners sugar (approximately)
• for the topping
• 1/2 cup unsweetened shredded coconut

Directions

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and orange zest and blend them together with your fingers until the zest is distributed and the sugar is fragrant.
• Add the flour and salt and mix on low speed for about 30 seconds to combine. Gradually add the pieces of cold butter and continue to blend until the mixture resembles crumbs, then add the vanilla. Gradually add the 2 tablespoons of cream cheese and continue to mix. The recipe states that the dough will begin to clump together, but that didnt happen for me.
• Turn the dough out onto a lightly floured work surface and knead a few times to bring the dough together. Again, this didnt happen for me. If your dough is as crumbly as mine was, you can use a small cookie dough scoop to portion out the dough. If your dough does hold together, you can portion the dough out by tablespoonfuls and roll into balls. Place the dough onto your prepared baking sheet, about 1 apart, and press down slightly with the heel of your hand.
• Bake for about 14-16 minutes, until lightly golden brown around the edges, rotating the baking sheet halfway through. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.
• finishing the cookies
• Measure the shredded coconut out into a small bowl or saucer and set aside.
• In the clean bowl of a mixer fitted with the paddle attachment, combine the remaining tablespoon of cream cheese, the orange juice, and confectioners sugar and begin mixing on low speed for about 30 seconds. Gradually increase speed to medium and continue to beat for around 2 minutes. The glaze should be about the consistency of glue. If its too thick, add a bit more orange juice. If too thin, add a bit more confectioners sugar.
• Dip the top of each cookie in the glaze and allow any excess to drip off. Then dip into the shredded coconut. Return to your baking sheet and allow to sit at room temperature until the glaze has dried completely.