Coconut apricot icebox cookies

These are so crunchy, chewy and super coconutty, they've never lasted long in the test kitchen

By Bonnie Schiedel

Preparation time 25 minutes
Refrigeration time 1 hour
Baking time 8 minutes
Makes 72 cookies

Ingredients:

2 cups (500 mL) all-purpose flour
11/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
1 egg
2 cups (500 mL) sweetened, desiccated coconut
1/2 cup (125 mL) coarsely chopped dried apricots or mango
1/2 cup (125 mL) coarsely chopped almonds, hazelnuts or macadamia nuts

Directions:

1. Preheat oven to 350°F (180°C). In a medium bowl, stir flour with baking powder and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with granulated sugar at least 2 min. Beat in egg, scraping down side of bowl as necessary. On low speed or using a wooden spoon, gradually stir flour mixture into butter mixture until evenly mixed. Overmixing will toughen cookies. Stir in coconut, apricots and almonds. Divide dough into 4 portions. Shape each into a rectangular or round log about 6 in. (15 cm) long and 11/4 in. (3 cm) wide. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic bag and freeze up to 1 month.

2. To bake, remove wrapped logs from refrigerator and let stand at room temperature about 15 min so they're easier to slice. Preheat oven to 350°F (180°C). With a serrated knife, using a gentle sawing motion, slice into rectangles or rounds about ½-in. (0.8 cm) thick. Spread slices out on an ungreased baking sheet.

3. Bake in centre of oven until cookie edges are lightly browned, from 8 to 10 min. Remove cookies to a rack to cool completely. Then repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or in the refrigerator up to 2 weeks or in the freezer up to 1 month.

First published in Chatelaine.com's December 2008 issue