Ingredients

The following ingredients have 24 Servings
  • 3/4 cup unsalted butter (room temperature)
  • 1 cup light brown sugar (packed)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups all-purpose unbleached flour
  • 1 1/3 cups sweetened coconut flakes

Instruction

  • Beat the butter on high for about 30 seconds or until it is creamy.
  • Add the brown sugar, baking powder, ground cinnamon, ground nutmeg and salt to the bowl. Beat well until combined.
  • Next beat the pure vanilla extract, pure almond extract, and egg until well combined.
  • Beat in as much flour as you can with your mixer then stir in the remaining flour and the coconut flakes with a wooden spoon.
  • Divide the dough in half and shape into a small rectangle. Wrap the dough with plastic wrap or slid it into a zip-topped bag and seal.
  • Chill the dough in the refrigerator at least 2 hours or overnight.
  • Preheat the oven to 375 F. degrees.
  • On a floured surface using a rolling pin roll out one half of the cookie dough into a little larger than a 10 x 8 rectangle. Trim the edges with a floured knife.
  • With a sharp knife cut the rectangle into quarters. Cut each quarter into five 1 x 4 inch sticks.
  • Flour both sides of an off set spatula and carefully slide it under one cookie at a time. Transfer each cookie to a large baking sheet that has been lined with parchment paper, leaving 2 inches between each cookie.
  • Bake the cookies for 6 to 8 minutes until just golden brown on the edges.
  • Remove the baking sheet from the oven and allow cookies to cool for 10 minutes. Again using the spatula carefully move each cookie to a cooling rack. Cool completely before storing in an airtight container..
  • Repeat with the remaining piece of dough.
  • Decorate cookies with melted chocolate if desired.
  • Makes about 48 cookies.