Sugar cookie sandwiches

In late October, my good friend Angela and I are planning a fundraiser tea party for the Pink Ribbon Day. I am really excited about the event and it's so much fun planning what we are going to do. Of course, any good tea party has to have plenty of sweet treats and my role at the moment has been about practicing what we are going to provide. I am sure we'll have some of the usual suspects, but today I tried out a new recipe; Coconut Sugar Cookie Sandwiches. The recipe for the cookie comes from Daydreamer Desserts and the filling, is some white-choc buttercream recipe that I've had for ages...

Coconut Sugar Cookies

2 3/4 cups all-purpose flour
1/4 desiccated coconut
2 teaspoon baking powder
3/4 teaspoon salt
2 sticks butter
1 cup of sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Sift the flour, desiccated coconut, baking powder, and salt together.

Cream the butter and sugar in an electric mixer until light and fluffy, approx 4 to 5 minutes. Add the egg and blend until completely blended.

Add the sifted dry ingredients and slowly mix until the dough has come together and formed a uniform mass.

Roll the dough out and refrigerate for at least 2 hours.

Preheat oven to 180 degrees

Remove the dough from the refrigerator and cut the cookies as desired. Place cookies in the freezer for at least 15 minutes, this will insure the cookies retain their shape as much as possible.
Bake cookies for 12-15 minutes, cool cookies on a rack.


White chocolate icing

Makes more than is needed for one batch cookies - probably halve the mixture

170 grams white chocolate, melted and cooled
4 1/2 cups icing sugar
340 grams butter, at room temperature
6 tablespoons milk
1 tablespoon vanilla extract

Place all of the ingredients in a food processor and blend to incorporate until the icing is smooth.