It’s snow on your plate and this time, it won’t melt! Try these sweet treats from the Sweet Potato Chronicles.
- 2 ½ cups flour
- ¾ cups sugar
- ¼ tsp. salt
- 1 cup unsalted butter, softened
- 2 tbsp. cream cheese, softened
- 2 tsp vanilla
- 4 or 5 tbsp lemon juice
- 1 tbsp cream cheese, softened
- 1 ½ cup confectioner’s sugar
- ½ cup sweetened shredded coconut
Preheat the oven to 375 °F. Mix together flour, sugar, salt together in a bowl.
With an electric mixer add softened butter about ¼ cups at a time until it combines with the dry ingredients. You’ll have a pebbly mixture.
Add 2 tbsp of softened cream cheese and vanilla. You’ll need to use your hands to bring the mixture together into a dough. Knead for a minute or two.
Line two cookie sheets with parchment.
Use a tablespoon to scoop the dough, and then roll it between your hands to make balls.
Place on the lined sheets at least an inch apart. Bake for 12 to 15 minutes.
Watch them carefully; you want them to firm up and turn very light gold. Any longer and they’ll be hard! Take them out and allow them to cool completely on a rack.
While they cool, mix up 3 tbsp. of lemon juice with 1 tbsp. of cream cheese.
Slowly add 1 ½ cups of confectioner’s sugar until you have a thick icing. Now add as much lemon juice as you need to thin it out to a glaze.
Spread your coconut in a layer on a plate.
Take each cookie and swirl it into the glaze so all of the top gets covered (let excess drip off) then press it in the coconut to cover.
Allow to set if you can wait.
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