152
153
Desser ts
Desser ts
Yield: 48 cookies
Cookie Ingredients:
2 stick butter
½ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 teaspoons lemon zest
1 tablespoon lemon juice
1¾ cups all-purpose flour
¾ cup yellow cornmeal plus more
for rolling dough
Icing Ingredients:
1½ cups confectioners’ sugar
2 tablespoons milk
40 lemon drop candies, crushed
Cookie Directions:
1. Place cornmeal in small bowl; set
aside.
2. Cream butter, sugars, baking
soda and salt in large bowl until
fluffy.
3. Beat in eggs, lemon zest and
juice until well blended.
4. Gradually beat in flour and
cornmeal until blended.
5. Place Silicone Baking Ring on
2-inch rack and add Extender
Ring to base tray.
6. Using cookie scoop or teaspoon,
drop dough into cornmeal and
roll to coat.
7. Place dough 2 inches apart
around baking ring.
8. Butter bottom of a glass and
press down onto each piece of
dough to flatten.
9. Bake at 350°F for 10 minutes, or
until golden brown around edges.
10. Open dome and let cookies
cool slightly before transferring
to wire rack to cool completely.
Icing Directions:
1. Whisk confectioners’ sugar and
milk in bowl until smooth.
2. Scrape icing into sturdy zip top
bag.
3. Cut small tip off 1 corner and pipe
spiral glaze onto each cookie
starting in the center and working
out and around to the edge.
4. Quickly sprinkle crushed candies
onto icing.
5. Let icing set before serving.
Tip: Layer cookies between sheets
of wax paper and store in an airtight
container at room temperature for up
to 1 week or freeze for up to 3 months.
Cornmeal Lemon Wheels
Yield: 1 9x5-inch loaf
Snack Bread Ingredients:
1½ cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking powder
¾ cup sugar
¼ cup butter, softened
2 large eggs
¾ cup silk unsweetened coconut
milk
½ teaspoon vanilla extract
⅓ cup sweetened flaked coconut
Glaze Ingredients:
1 cup powdered sugar
1½ tablespoons fresh lime juice
⅓ cup sweetened flaked coconut
Zest of 1 Lime
Snack Bread Directions:
1. Butter bottom and sides of
9x5-inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In large bowl, sift together flour,
salt and baking powder; set
aside.
4. In bowl of a stand mixer, cream
together butter and sugar.
5. Add eggs one at a time and
continue to mix.
6. Drizzle coconut milk and
vanilla and continue mixing until
incorporated.
7. Gradually add dry ingredients
and mix well.
8. Fold in flaked coconut.
9. Transfer batter to prepared loaf pan.
10. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
11. Bake at 300°F for 45-50 minutes
or until toothpick can be inserted
and removed cleanly.
12. Allow bread to cool on rack for 15
minutes. Transfer out of pan onto
rack to cool completely. Meanwhile
make glaze.
Glaze Directions:
1. Mix powdered sugar and lime juice
until smooth.
2. Poke approximately 30 holes into
bread with toothpick. (optional)
3. Spread half of the glaze onto
coconut bread.
4. Mix flaked coconut with remaining
glaze.
5. Top bread with glazed coconut and
lime zest.
Tip: To create a parchment paper sling,
cut a 15x9-inch sheet and insert into
the baking pan. There will be excess
parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Coconut Lime Glazed Snack Bread
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