Ice Box Cookies I – Sesame Seed-Ground Coconut Slice and Baked Cookies

This is very practical keep-on-hand cookie recipe.

You will need a medium-sized mixing bowl and a spoon for the preparation – plastic wrap to freeze and a good knife for cutting. The dough is so easy to work with. You can freeze the baked cookies also.

You can make the dough ahead of time and leave it in the freezer for future use, then just cut and bake when your cookie jar is empty or when unexpected company arrives. You can also vary the size and shape of the cookies. I started out by making little button-like cookies to accompany my morning coffee, last week I made larger cookies for a dinner party.

You will get about 100 small button sized cookies and about 50 large round cookies from one batch of the mix.

The cookies are light, crunchy and not too sweet.

[Rating – very easy]

Preparation time: 

10 minutes to collect and mix the ingredients

1 hour in the freezer/refrigerator - optional overnight or whenever you want/need to bake

10-15 minutes to bake

Ingredients: 

½ cup melted butter or margarine (100 grams)

½ cup sugar (~100 grams)

1 cup ground almonds (~100 grams)

2/3 cup cake flour (~110 grams)

2 teaspoons or one envelope baking powder

½ cup sesame seeds (~60 grams)

½ cup ground coconut (~40 grams)

1 large egg (beaten)

 

From right to left: ground almonds, sesame seeds, sugar, ground coconut, white flour;
Center: un-melted margarine; Below: baking powder, one large egg

Note: If you like, you can increase the amounts of ground almonds and ground coconut by 10-20 grams and it will not affect the quality of the dough.

Plastic wrap for wrapping and freezing cookie rolls

2 sheets of baking paper & 2 oven-sized baking pans

Preparation: 

·       In a medium bowl Melt the butter/margarine in the microwave.

·       Add: Sugar while the margarine is warm and mix together with a spoon



Melted margarine and sugar before mixing with a spoon



·       Then with a large spoon ADD and MIX in the dry ingredients:

[Ground Almonds, Sesame Seeds, Coconut, Baking Powder, Cake Flour]



Dry ingredients added to wet ingredients before mixing with a spoon



·       Add the Egg

Add the egg and mix

      ·       Mix this all together with a spoon until the ingredients are evenly distributed and the dough starts to come together.

Cookie dough in the process of coming together



Cookie dough after mixing - ready for shaping and wrapping



·       Separate the dough and shape into long round snakes, (or whatever shape you prefer)

·       Wrap each piece of dough in plastic wrap and freeze/refrigerate for at least one hour or overnight.



Cookie dough shaped into cylinder before wrapping in plastic wrap



 

Side view of the same

·       Remove the frozen cookie logs from the freezer/refrigerator

·       Remove the plastic wrap.



Frozen cookie dough almost ready for slicing
[plastic wrap must be removed before slicing]



·       Slice the frozen dough into thin slices.



Cookie dough sliced
Note: smaller and larger sized cylinders of cookie dough



·       Place the sliced cookie dough on baking paper [you will need at least 2 oven-sized baking sheets - The cookies will spread a little bit while they bake so leave some space between un-baked cookies.]

Cookie dough placed on baking sheets
Note: larger and small sized cookies

·       Bake at 180°C for 15 minutes or until light brown.

(You may have to turn the trays mid-way to evenly brown the cookies.)



Golden Brown Sesame Seed-Ground Coconut Slice and Baked Cookies



Options:

èRemember you can vary the size and shape of the cookies.

èYou may want to coat the outside of cookies with either sesame seeds or coconut before you wrap them for freezing.