Tuesday, March 31, 2009
TWD - Coconut Butter Thins
They're cookies, what could go wrong? I'm into my sixth decade of making cookies. I know how it's done. So why did these cookies not reveal their lacy understructure to me?
My Coconut Butter thins were definitely coconut-y and buttery, but not thin. Could my coconut have been so dry and old that it soaked up valuable butter? Maybe. Could the combination of nut meats - macadamia and coconut - have overwhelmed the butter? Also maybe.
Dorie included in this recipe the wonderful tip of putting the fresh dough into a large freezer bag and flattening it to 1/4 inch thickness. The bagged dough was easily moved to the fridge to chill. But it also meant that when I cut away the bag, I was unable to roll the dough any thinner. I love this tip and will definitely do it again, but I would use a bigger bag so I could actually get the 1/4 inch instead of the 1/2 half I had in the 2.7 liter bag.
Were my cookies were too thick to spread to laciness? Most likey. I don't think I'll know for sure until I make them again.
Thank you to Jayne of The Barefoot Kitchen Witch for choosing this delicious treat.