Recipe from Cindy Esselman, a 40 plus year employee at Grassland Dairy, who enjoyed baking and eating these cookies with her family around the holidays in her youth.
1 cup salted Grassland butter (softened, not melted)
1/2 cup white granulated sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon orange extract
2 cups white unbleached flour
11/2 cups coconut flakes
1/8 teaspoon salt
2 cups powdered sugar
4 teaspoons orange juice (more if needed)
Preheat the oven to 350 degrees.
Cream the butter, sugar, egg yolk, vanilla, and orange extract with an electric mixer, (use ¾ cup of Grassland butter, put remaining butter away to use for frosting).
Add remaining ingredients once smooth.
Shape dough into balls- use a cookie scoop to help keep the cookies uniform in size. The dough is dry and crumbly, therefore you will need to compress it together with your hands.
Place balls on a cookie sheet lined with parchment paper.
Flatten each ball with a fork (holding the sides as you flatten the cookie)
Bake in preheated oven for 10 minutes and let cool.
While cookies are cooling, combine remaining 1/4 cup of Grassland butter, salt, powdered sugar, and orange juice, and beat with an electric mixer until smooth.
Top your cookies with the frosting mixture and enjoy.
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