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1
ounce refrigerated sugar cookie dough
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2
ounces white baking chocolate with cocoa butter, melted and cooled
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1/4
cup all-purpose flour
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1
recipe Creamy White Glaze (see recipe below_
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Flaked coconut
1. In a large bowl, combine cookie dough, melted white chocolate, and flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Use a 2-1/2- to 3-inch snowflake-shape cookie cutter to cut out dough. Place 2 inches apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; cool.
4. Spread Creamy White Glaze over cookies. While still wet, sprinkle with coconut. Let stand until glaze is set. Makes about 36 cookies.
- Storage Layer cookies (do not glaze if freezing) between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen, then glaze.
Yield: about 1 cup
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1
cup canned white frosting
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1
- 2
tablespoons milk
In a small bowl, stir together frosting and milk, 1 teaspoon at a time, until glaze reaches a drizzling consistency. Makes about 1 cup.
- Servings Per Recipe 36,
- Calories 116,
- Protein (gm) 1,
- Carbohydrate (gm) 15,
- Fat, total (gm) 5,
- Cholesterol (mg) 4,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 10,
- Sodium (mg) 79,
- Percent Daily Values are based on a 2,000 calorie diet
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