Coconut Spritz Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 Powdered sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, sweetened

• Dairy

  • 2 cups Butter, unsalted

Found on bhg.com

Description

Directions

• Preheat oven to 325 degrees F. Line baking sheets with parchment paper or foil. Trace 2 1/2 to 3-inch circles 1-inch apart on the parchment*. Flip parchment over; set baking sheets aside. In a large mixing bowl beat butter and sugar with an electric mixer on medium to high speed until light and fluffy. Add the eggs, one at a time, beating on low speed after each addition. Beat in the coconut milk. In a medium bowl whisk together the flour, coconut, salt, and baking powder. Add to batter; beat on low speed until combined. Transfer batter to a pastry bag fitted with a 1/4-inch open star or round tip. Pipe in small loops around each circle, using drawn circle as a guide. Bake for 10 to 12 minutes or until edges just begin to brown. Remove and cool completely on the baking sheets. Sprinkle with powdered sugar.

Nutrition