Recipe:
Ingredient Notes:
- Flour. Since the dough in this recipe is shortbread, you will need flour that is not strong. Regular all-purpose flour with about 10% protein will work. Even better is cake flour with 8-9% protein. The stronger bread flour will make the dough stiffer.
- Butter. In this case, it is better to use butter with a fat content of 80% or more. The dough will be crispier than with lower-fat butter.
- Coconut flakes. It does not matter if they are sweet or unsweetened. Alternatively, you can make these cookies with coconut flour. The texture of the cookies will change a bit, but the coconut flavor will still be present. For this substitution, you will need to reduce the amount of wheat flour slightly. To avoid making a mistake with the amount, add the wheat flour gradually, keeping an eye on the consistency of the dough.
- Sugar. For this dough, it is better to use ordinary white sugar with small crystals that dissolve better and faster in the dough.
- Milk. This ingredient helps to bind the dough. You can use milk of any fat content. You can also substitute 2 egg yolks.
- Chocolate. This cookie is at its best with milk or semisweet chocolate. But if you really like bittersweet chocolate, I can’t hold you back – use it for the glazing.
- Coconut liqueur. This is used for extra flavor. Any alcohol with a distinct coconut flavor will do. If you wish, you can ignore it and the cookies will have a slight delicate coconut flavor from the coconut flakes. In that case, increase the amount of milk by 1 tbsp.
Let’s start cooking.
Combine the room temperature butter with the sugar and beat until creamy. The sugar will not dissolve completely, this is normal.
Add the milk, vanilla extract, baking powder and salt and beat again. Add the coconut flakes. Gradually add the flour and knead until you have a dough.
Do not knead too long or the cookies will become too tough after baking.
Divide the dough into 3-4 pieces and form each piece into a cylinder about 3 cm in diameter.
Wrap in plastic wrap and place in the freezer for at least an hour or longer.
Cut the frozen dough into 1cm thick slices, place them on a baking sheet and poke holes in them with a toothpick, like buttons.
Bake in a preheated oven at 170 ºC for about 18-20 minutes, until the cookies begin to turn golden around the edges. Do not bake to a completely golden brown.
Melt the chocolate in a double boiler or microwave. Dip the cooled cookies in the chocolateby half and remove any excess with a knife.
Place the cookies on a parchment sheet and refrigerate until the chocolate hardens.
Remove cookies from parchment and serve.
Store leftovers in a tightly closed container for up to 2 weeks.
Enjoy!
This Chocolate Сovered Button Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!
