Tuesday, June 5, 2012

Coconut Lime Sugar Cookies & Cheesecake

I came across this recipe on Pinterest recently and just had to give it a go at making it gluten free. I love sugar cookies. This recipe did not disappoint. The end result is the perfect combination of crunch and chewiness. Everything a sugar cookie should be. Then I had the brilliant idea to pair these cookies with no-bake cheesecake filling. The end result?  Sheer bliss! With the first batch of cookies, I sandwiched the cheesecake filling between two cookies. Pretty simple and definitely tasty. Then I got the brilliant idea to make mini-cheesecakes by baking the cookie inside a paper cupcake wrapper, allowing them to cool and then piping filling on them and topping with a bit of cherry pie filling. Either way this recipe was a definite success. We have a new favorite dessert!

Coconut Lime Sugar Cookies

2 3/4 cups gluten free flour blend
1 tsp. xantham gum
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 tsp. vanilla extract
zest of one lime, finely minced
3 TB. lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In small bowl stir together gf flour blend, xantham gum, baking soda, baking powder, and salt. Set aside.  Beat butter and sugar until smooth and fluffy.  Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in dry ingredients and coconut. Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1 1/2" apart. They do spread out quite a bit. Bake 8-10 minutes or until lightly browned. Let stand on cookie sheet for two minutes before moving to cooling racks.

Note:  I did not bother to toast the coconut nor did I have any lime zest but the cookies turned out great anyways. What can I say, I'm lazy like that sometimes when it comes to baking. :)

No-Bake Cheesecake Filling (from the Keebler website)

This has been my go-to no-bake cheesecake filling for more than 20 years now. I absolutely love how rich and creamy it is.

8 oz. cream cheese, softened
8 oz. sour cream
8 oz. container of Cool-Whip
1/3 cup sugar
1 tsp. vanilla extract

Whip cream cheese and sour cream together until smooth. Add sugar and vanilla. Beat in Cool Whip. Spread over a gluten free crust, sandwich between cookies, the possibilities are endless. Refrigerate for at least 4 hours before serving.





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