Our daughter had 4 friends over on Saturday so I needed to find something to keep them busy and the girl drama down! So, I put them to work baking Christmas cookies.
I am a big believer in hosting playdates for our daughter. It's great to have her friends over and get to know them. Each girl is different and special in her own way. She has her friend who's funny, sporty, crafty, and motherly. It's nice to know they're all safe here, and I get to listen to what's going on in their lives.. either through them telling me or through hearing them play.
Kids play out what they're experiencing so hearing them play gives a priceless glimpse into their lives like what their excited about or what's bothering them. We find lots of opportunity to discuss being a good friend to one another and what it means to be a good friend.
Now for the great recipe I found in Family Circle's Nov 29 '08 magazine! I love this magazine's articles and recipes. I'm a magazine nut and have piles by my computer. When our library is cleaning out old issues I take them home, read them, then pass them on to our adopted soldier serving in Iraq or to other friends.
These cookies literally melt in your mouth. I was never a big fan of coconut but the coconut in these cookies isn't overpowering. They're like a buttery shortbread ball cookie with frosting and a bit chewy. I'll be mailing these to all my family in Canada this week when I send their presents. What a wonderful time of year!
Find a link to the recipe here.
From Family Circle Magazine Nov.29.2008
Makes: 2 doxen
Bake: 350 for 15 minutes
1 cup sweetened flake coconut
1 cup all-purpose flour
1-1/4 cups cofectionrs' sugar
6 Tablespoons (3/4 stick of butter) unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk
1. Grind 1/2 cup of the coconut in food processor. Chop remaining coconut and set aside. Add flour, 1/4 cup of the confectioners' sugar and the salt. Pulse to blend. Add butter and vanilla pulse until dough comes together.
2. Heat oven to 350. Roll dough into 1-inch balls. Place dough balls 1 inch apart on an ungreased baking sheet.
3. Bake cookies until firm but tender, 15 minutes. Remove to rack; let cool completely.
4. In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick. Dip cookies in glaze (about 1/2 teaspoon for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
Per cookie: 89 calories; 4 g fat (3 g saturated); 12 g carbs