Spice and Coconut Cookies
November 13, 2019
"To Store: Layer frosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or layer unfrosted cookies between sheet of waxed paper in an airtight container; cover. Freeze for up to 3 months."
- Serving Size: 1 (23.1 g)
- Calories 78
- Total Fat - 5.1 g
- Saturated Fat - 2.4 g
- Cholesterol - 34.2 mg
- Sodium - 56.5 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 1.8 g
- Calcium - 8.2 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
In a small saucepan combine coconut milk and mulling spice.
Bring just to boiling; reduce heat to low.
Simmer, covered, over low heat for 5 minutes. Strain mixture through a fine-mesh sieve; discard mulling spice.
Remove 2 tablespoons of the spiced coconut milk; cover and chill to use in frosting.
Add dates to the remaining spiced coconut milk. Cover; set aside.
For cookie dough, in a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar, cream of tartar, baking soda, and salt; beat until combined, scraping bowl occasionally.
Beat in eggs until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the coconut milk-date mixture.
Cover; chill for 2 to 4 hours or until dough is easy to handle.
Preheat oven to 375 degrees F.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes or until lightly browned.
Transfer to wire racks; cool.
For frosting, in a small bowl stir together powdered sugar and the reserved spiced coconut milk. Add enough milk (1 to 2 teaspoons) to make a frosting of drizzling consistency. Drizzle cookies with frosting. Sprinkle with coconut.
Tips & Variations
No special items needed.