I like snow days. Well, let me clarify - I love snow days when my daughter gets one.
We woke up this morning to at least 6+ inches of snow since early Sunday morning and guess what?
No snow day. Not even a late start.
Even with ice and tons of un-plowed snow, she went to school, on time, this morning.
Truthfully, I was a little bummed because I really enjoy those times with my daughter that are unexpected and I was hoping today would be one of them.
Because it was snowy, freezing (seriously...10 degrees today!), and I was dreaming of being somewhere warm I decided to make these cookies....
I was perusing through one of my Christmas presents, the Martha Stewart Cookies cookbook, and found a recipe for Coconut Cookies with Passion-Fruit Curd. I am not a Passion Fruit fan, but I love, love, love coconut! I decided to make the Coconut Cookie but make a Pineapple Curd instead. I found a recipe here for a Pineapple Curd that I used at the base recipe.
So here is my recipe for the finished product:
Coconut Cookies with Pineapple-Lime Curd
for the curd:
6 large egg yolks
3/4 cup sugar
5 tablespoons cornstarch
18 oz. pineapple juice (3 6-oz. cans)
Juice of 1/2 a lime
1/8 teaspoon salt
Zest of half a lime
Combine the egg yolks, sugar, cornstarch, pineapple and lime juices, and salt in a heavy pot over medium heat. Whisk constantly, cooking mixture for 5 to 10 minutes. It will become thick and coat the back of a spoon. Remove from heat and transfer to a bowl.
Cool in refrigerator for 2 hours or until set.
Just before piping the curd onto the cookies,
add the lime zest.
The finished curd should be able to hold it's shape and it
will go from a pale yellow to a bright, yummy yellow.
for the cookies:
1/2 cup all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla bean paste (or vanilla extract)
3 1/2 ounces sweetened, flaked coconut
Confectioners' sugar, for dusting.
Make the cookies: Whisk together the flour, baking powder, and salt in a bowl. In a separate bowl, mix the butter and sugar with an electric mixer with the attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla bean paste. Reduce the speed to low. Gradually add the flour to the wet ingredients. Mix just until combined.
Stir in the coconut. Divide dough in half and place each half on a piece of plastic wrap.
Shape dough into two disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Turn out one disk of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/2-inch cookie cutter, cut rounds of dough; place on parchment paper-line baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.
Bake until the edges of cookies turn golden, 8 to 10 minutes. About 6 minutes into baking, flatten the cookies with the bottom of a measuring cup if they are puffing up. Let cool completely on sheets on wire racks.
To assemble: Transfer curd to a pastry bag fitted with a medium round tip. Pipe the curd onto flat side of a cookie; sandwich with another cookie.
Dust with confectioners' sugar. Serve immediately.
Sandwiches should be assembled just before serving. The unfilled cookies can be stored between layers of parchment in an airtight container at room temp for up to 1 week.
Now, go play out in the snow. Build a snow fort. Have a snowball fight.
And when you are really good and frozen...
... come in and have one of these.
You will not be able to help thinking warm, summer-y thoughts.
this recipe was created by Erin Flanders. It was adapted from the Martha Stewart Cookies cookbook and the Pineapple Curd recipe located at the link listed in the article.