Coconut Cookie Slices Danish Fedtebrod Recipes

COCONUT COOKIE SLICES (DANISH FEDTEBROD)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients until a dough consistency forms.
• Divide dough into 4 equal portions.
• Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
• Make icing; icing should be ready once cookies are removed from oven.
• Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
• Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
• WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
• Place on cooling rack and let cool. (I let mine cool right on the baking sheet).

COCONUT ICE SLICE

Steps:

• Blend the 1/2 cup sugar, 1/2 cup butter.
• Add 1 egg mix well.
• Blend 1 cup flour and 1 teaspoon baking powder.
• When well blended press into a cookie sheet. Bake at 350' for 25 30 minutes.
• Blend together 1 cup coconut, 1 cup icing sugar, 3 Tablespoons melted butter and the food colouring.
• When well blended add just enough hot water to make it spreadable.
• Ice while still warm.

COCONUT SLICE

Steps:

• Sift together the self raising flour and salt (and cocoa if using) into a bowl.
• Add the sugar, coconut, and melted butter.
• Mix well.
• Stir in the beaten eggs and milk (and vanilla if using).
• Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
• When cold ice/frost with either lemon or chocolate icing/frosting.
• Sprinkle some extra coconut over top of icing/frosting if liked.
• Cut into bars or squares.

COCONUT SLICE & BAKE COOKIES

Steps:

• To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

SLICE & BAKE COCONUT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.

DANISH BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
• Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
• Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
• Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
• Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
• Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
• Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
• Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
• Enjoy!

SUGARED DANISH BUTTER COOKIES WITH PECAN HALVES

Steps:

• Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
• Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.)
• Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.
• Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
• Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.

OATMEAL COCONUT SLICES

Steps:

• Cream butter and sugar.
• Add egg, vanilla. Mix.
• Add soda, salt, . Mix.
• Add oats, coconut, nuts.
• I add chocolate chips or baking gum drops.
• Make into 3 rolls, roughly 2 inch (5 cm) diametre. Wrap in plastic, refrigerate 1 hour.
• Slice into 1/4 inch slices,.
• 375 f. About 10 minutes or so.

APRICOT AND COCONUT SLICE

Steps:

• mix all ingredients together except for melted chocolate.
• place mixture into a slice pan and refrigerate until set.
• poor melted chocolate over top.
• refrigerate until set.
• remove from pan and using a sharp knife cut into squares.