Apparently we didn't have enough sweets at Easter. I felt the need to make cookies. But we had all the ingredients in the pantry ... so they're free, right?
2½ cups (11.25 oz) all-purpose flour
10 oz butter, room temp
12 oz semi-sweet chocolate chips
- In a small sauce pan over medium heat, toast coconut and almonds, stirring frequently. (Omit almonds for boring-old Mounds cookies.) When coconut flakes have turned golden brown, remove from heat. Pour into a bowl and set aside.
- Combine butter, sugar, and salt with a mixer. Add flour slowly and mix on low speed until blended.
- Spread dough flat between two sheets of wax paper and refrigerate until firm.
- While waiting, snack on dough ... it's fine cause there are no eggs in it ... as if that ever stopped me.
- Preheat oven to 350 F. On floured surface, roll dough flat until 1/4" thick. Cut with cookie cutters or circular glass, and place a cookie sheet lined with parchment paper. Roll again and repeat until you have used all the dough.
- Bake at 350 F for 8-10 minutes, until the edges are golden brown. Cool on wire rack.
- Melt the chocolate in a microwave or over a double-boiler.
- Dip top of cookie in chocolate (or spread with a frosting knife), then dip in bowl of coconut/almond mixture. Place face-up on wire rack to cool.
- Eat every cookie. Complain that you have a belly-ache.