Recipes from a Monastery Kitchen
SISTERS OF THE COMMUNITY OF JESUS
http://monasterykitchen.org/
Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!
CRISPY COCONUT COOKIES
Today is Springtime at its best on Cape Cod— robins chirping, rabbits and squirrels scampering about, flowers blooming everywhere.
Put’s me in the mood to try a fresh new cookie recipe, and I have indeed found one! Crunchy, rich, with added coconut and a bit of almond flavoring—I ended up making a second batch, as I know they’ll be needed for upcoming events.
SERVINGS3dozen (approx. 40 cookies)CHANGE SERVING SIZEdozen (approx. 40 cookies) | COOK TIME12-15mins | PREP TIME15mins | READY IN30mins |
INGREDIENTS
- 1 cup butter (2 sticks) room temperature
- 1 cup sugar + additional for rolling
- 1 egg(s)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups flour
- 1/2 tsp baking soda sifted
- 1/2 tsp salt
- 2 cups flaked coconut
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In mixer bowl, beat the butter and sugar together until creamy. Add the egg and extracts.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the flour mixture to the wet ingredients just until blended. Add the coconut and mix well but don't over beat.
- Form into balls, a little larger than walnut size, roll in sugar, flatten with the bottom of a drinking glass. Bake for 15 minutes or until just barely golden around the edges.
