My lucky 13th recipe from TWD is Coconut Butter Thins, suggested by Jane of the quirkily named “Barefoot Kitchen Witch” blog.
I made the dough for this recipe Friday night AFTER taking my son for some driving practice. Baking is my de-stresser! It’s not that Taylor did poorly; he’s actually doing quite well withthe driving. But Chris (my husband/Taylor’s dad) came with us. He’s usually way more relaxed than I am but he was a bit impatient because Taylor, like his mother, prefers that the road be completely car-free before making a left turn.
I think I get that fear from my mother, who, when I first drove, would give me directions that required as few left turns as possible.
That was not such a good idea, as I once did get in an accident while making a left turn at an intersection due to lack of good judgment. (Hint: it’s best NOT to turn when a large truck is barrelling towards you, EVEN if you are in a hurry to keep up with the person you are following.)
Anyway, I made the dough per the recipe, only substituting lemon zest for the lime zest. I rolled out the dough in a ziplock bag and popped it in the fridge to chill.
Saturday night I baked the cookies and Sunday night I ate them. ALMOST allof them. They were so good. I really enjoyed the buttery taste combined with coconut and macadamia nuts. My kids wouldn’t taste them, even though I told the coconut-haters they were “Butter Thins,” a little white lie of omission. (Maybe I’ll become the anti-Jessica Seinfeld, sneaking unhealthy foods into my kids’ carrots, beans and broccoli.)
Next time I might add a slightly larger pinch of coriander and I might sprinkle the tops with a combo of decorating sugar and large grained kosher salt. Just to give them a little sparkle.
These are ideal cookies for a tea party, even if it’s a tea party for one in which one eats a dozen and wonders “What the heck is wrong with Dennis Rodman?”