These cookies have been a family favorite for years...my mom baked them, I bake them and my daughters bake them. The little ones love them! If you're gluten free use white rice flour instead of all purpose. —inpatskitchen
about 3 dozen cookies
( 2 sticks) unsalted butter
light brown sugar
eggs, well beaten
A pinch of salt
chopped walnuts or pecans
shredded dried coconut ( unsweetened)
rolled oats (check if making gluten free)
AP flour (or white rice flour for gluten free)
Cream the butter and sugar together, then incorporate the beaten eggs. Beat in the baking powder, baking soda and salt.Stir in the coconut, oatmeal, flour and chopped nuts. Chill the dough for about 30 minutes.
After chilling, divide the dough into 3 equal pieces and then shape each piece into "logs" about 9 inches long. Wrap the rolls separately in waxed paper ( or parchment) and chill them overnight.
When ready to bake, pre heat the oven to 350F, slice the logs about 1/4 to 1/3 inch and bake on a parchment lined ( or Silpat ) baking sheet for 12 to 14 minutes.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!