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Yield: 36 cookies or 18 cookie sandwiches.
1/4 cup butter, browned in skillet and cooled to room temperature
1/4 cup shortening (like Crisco), or 2 Tbsp shortening & 2 Tbsp coconut oil
1 cup packed brown sugar, light or dark
2 tablespoons molasses or dark corn syrup
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/2 cups all-purpose flour
1/2 cup cake flour
2 tablespoons vanilla malted milk powder (like Carnation)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon table salt
3/4 cup flaked coconut, blended to small bits, as small as possible
1 cup prepared vanilla frosting (like Duncan Hines or Betty Crocker)
In a mixing bowl, cream browned butter, shortening and brown sugar until light and fluffy. Beat in egg. Gradually add corn dark syrup, vanilla and coconut extracts; mix well.
In another bowl, combine the flours, vanilla malted milk powder, baking powder, baking soda and salt, mix well, stir in ground coconut, stir well; add to the creamed mixture and mix well.
Cover and refrigerate for 2 to 4 hours to firm up dough.
Shape into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten with flour dipped dinner fork into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork.
Bake at 400°-F for 8 to 10 minutes or until lightly browned. Cool a few minutes before removing to a wire rack to cool completely.
Frost the bottom on one cookie with a teaspoon or two of vanilla frosting and press against the bottom of another cookie to make a cookie sandwich.
Makes 18 cookie sandwiches.