SHAPED ICEBOX COOKIES
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 11
Steps:
- Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
PAPAYA BREAD
This bread bursts of Island Paradise and is popular in Hawaii and the Pacific Islands. Flavored with papaya, macadamia nuts and coconut, this is a perfect breakfast bread or after dinner dessert. I am posting for ZWT, Pacific Islands.
Provided by BakinBaby
Categories Quick Breads
Time 1h
Yield 2 loaf, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350, lightly grease 2 loaf pans.
- Combine eggs,oil and sugar, mix on low for 30 seconds; add carrots, applesauce, papaya and coconut, mix on low another 30 sec.
- Add flour,salt,bakingsoda,cinammon and nutmeg to wet mixture and mix until just combined; stir in macadamia nuts.
- Spoon batter into loaf pans, bake 55-60 min,.
- Let rest in pan of approximately 10 min., remove from pan and cool on rack.
Nutrition Facts : Calories 397.7, Fat 20.9, SaturatedFat 4.5, Cholesterol 37.2, Sodium 436.3, Carbohydrate 48.7, Fiber 3.2, Sugar 15.6, Protein 5.8
BREAKFAST COOKIES
Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 large or about 14 small cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
- Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
- Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
- Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.
COCONUT PAPAYA & PINEAPPLE SCONES
Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!
Provided by Tinkerbell
Categories Scones
Time 45m
Yield 8 Scones, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper.
- In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
- With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
- In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
- Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
- Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
- Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
- Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.
Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1
MACADAMIA COCONUT COOKIE BARS
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 16 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve.
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- Preheat the oven to 375 degrees. Line the bottom and sides of a 9-inch square pan with aluminum foil letting the edges hang over the pan slightly and lightly grease.
- Combine 1 cup flour, 1 tablespoon brown sugar and ½ teaspoon salt in a bowl. Whisk together to combine. Scatter butter pieces over the flour mixture and using a pastry blender or two forks, cut in the butter until small crumbs form. (Alternately, you can use a food processor to do this.) Turn the flour butter mixture out into the prepared pan. Press the mixture into the pan in an even, solid layer.
- Meanwhile, combine 2 tablespoon flour, ¾ cup brown sugar, corn syrup, vanilla, egg and ¼ teaspoon salt. Beat with a wooden spoon until thoroughly blended. Stir in the nuts and coconut until blended.
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