Ingredients

The following ingredients have 48 Servings
  • 1 cup (8 ounces) salted Finlandia Imported Butter (softened)
  • 1/3 cup heavy whipping cream
  • 2 cups all-purpose flour ((+ more for rolling out dough))
  • Granulated Sugar
  • 1 cup (8 ounces) salted Finlandia Imported Butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon of vanilla or coconut extract
  • 2 cups shredded sweetened coconut
  • Food dye ((optional))

Instruction

  • Mix flour, 1 cup butter, and whipping cream together in a medium bowl with a spoon or electric mixer until just combined. Place dough on large piece of plastic wrap, flatten dough, and wrap with additional plastic wrap until well covered. Refrigerate about 1 hour or until chilled and firm.
  • Preheat oven to 375 degrees F. Roll half of dough (refrigerate other half) on a lightly floured surface until about 1/8 to 1/4-inch thick. Cut dough with a 1 1/2-inch round cookie cutter. Place cookies on baking sheets lined with parchment paper or silicone mats. Lightly sprinkle a little granulated sugar on top of each cookie then prick each cookie about 4 times with a fork.
  • Bake cookies about 7-9 minutes or until set and slightly puffy and before browned. Cool cookies completely on wire racks. Repeat process with remaining leftover dough.
  • Meanwhile, prepare frosting by mixing together remaining 1 cup butter, powdered sugar, and extract with spoon or electric mixer until well combined. Mix in coconut. Dye frosting as desired.
  • Very gently frost bottoms of half of cookies, then top with another cookie (fork pricks and sugar should be on outside of cookie sandwiches).