HILLARY CLINTON COOKIES
Hazelnut coconut cookies with maple syrup. Topped with maple icing!
Makes 45 cookies
Preheat oven to 375 degrees
1/2 c. trans fat-free margarine
1/4 c. white sugar
1/4 c. light brown sugar
1 c. hazelnuts
1/4 c. Grade B maple syrup
1 c. flaked coconut
1/2 c. orange juice
2 t. vanilla extract
1 t. salt
1 t. baking soda
2 c. all-purpose flour
rounded 1/2 c. powdered sugar
2 T. Grade B maple syrup
In large mixing bowl combine margarine, white and brown sugars. Using large, sturdy spoon, mash and stir till creamy.
Place hazelnuts in blender container, and blend till pulverized, light and airy. Add to creamed margarine and sugar. Stir to evenly distribute.
Add maple syrup. Stir well.
Add coconut, orange juice, vanilla, salt and baking soda. Mixing well after each addition.
Add flour, then mix well till all ingredients are thoroughly incorporated.
Drop dough by rounded teaspoonfuls onto liberally greased (with margarine) baking sheet, about 2 inches apart.
Bake in preheated 375 degree oven for about 12 minutes. Transfer to wire rack.
Combine powdered sugar and maple syrup in bowl. Stir till smooth.
Using the tip of a table knife, wrap about 1/2 teaspoon of icing around the tip of the knife, then smear it onto top center of each cookie, about the size of a nickel. Let icing dry, then place in covered container and store at room temperature.
Notes: A full cup of hazelnuts in this recipe creates a strong hazelnut flavor. The coconut teams up well with the nuts and maple icing.
Straight from the oven cookies will be light and crisp. After stored in a covered container, they’ll soften. They’re great both ways!
Ice cookies while they’re still warm.
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