Make picture-perfect cookies to give (or eat!) with these delicious recipes from four simple doughs.
Substitute 1⁄2 teaspoon coconut extract for vanilla and almond extracts. Stir in 1⁄2 cup finely chopped toasted macadamia nuts and 1 tablespoon lemon zest. Chill dough 30 minutes. Shape into 1-inch balls. Place 1 inch apart on a parchment paper-lined baking sheet, and bake, in batches, at 350° for 15 minutes or until lightly browned on bottoms. Transfer to wire racks; let cool 2 minutes. Place 11⁄2 cups powdered sugar in a bowl, and toss cookies to coat. Let cookies cool completely on wire racks. Toss in powdered sugar again, coating well. Makes 4 dozen.
- Recipe: Coconut Snowballs
We've taken basic lemon bars up a knotch by adding orange juice and zest to make a decadent citrus filling on top of a buttery, golden crust.
- Recipe: Sunny Citrus Bars
Prepare crust as directed. Omit orange zest and orange and lemon juices. Add 3⁄4 cup or 1 (6-ounce) can pineapple juice and 1⁄2 cup sweetened flaked coconut to egg mixture. Bake as directed. Garnish with toasted coconut, if desired.
- Recipe: Coconut-Pineapple Bars
Prepare crust as directed. Omit orange zest and orange and lemon juices. Add 3⁄4 cup Key lime juice to egg mixture. Bake as directed. Garnish with lime zest, if desired.
- Recipe: Key Lime Bars